KUWAIT RED LENTIL SOUP (SHAURABAT ADAS)
Steps:
- In a frying pan, heat butter or olive oi over medium heat and add the finely chopped onion.
- Fry slowly until transparent, do not brown.
- Stir in garlic and spices (not the salt), then add chopped fresh tomatoes.
- Pick through the lentils making sure to remove any bad ones.
- Place the lentils in a sieve and rinse under cold running water.
- Put into a large pot and add 6 cups water. Bring to the boil, skimming off the scum.
- Once the lentils and water have come to the boil, add the onion mixture along with the dried black limes, each pierced with a fork (be careful when you do this) , also add the chopped, potato.
- Return to the boil and boil gently, uncovered, for 20 minutes.
- Add salt to taste, and a little more water if soup looks too thick.
- Simmer gently for a further 25-30 minutes, uncovered, until the lentils and potato are tender, stirring occasionally.
- Serve hot in bowls with lemon wedges on the side to squeeze on to individual portions.
- Enjoy!
CRUSHED LENTIL SOUP
This soup is easy to make , nourishing and warming specially in cold days and night . This recipe use crushed lentil , there are several kinds of lentil , see the photo , the best one is the red peeled , crushed into 2 halves . If there's no crushed lentil at the local market , you can crush it with the electrical grinder of...
Provided by manhal rashdan
Categories Other Soups
Time 50m
Number Of Ingredients 9
Steps:
- 1. Wash lentil well and drain water
- 2. Put oil in a suitable pot on the stove and fry the onion for 3 minutes , or until onions color becomes transparent.add diced potatoes and lentil mix well until lentil's color become light orange ( about 5 minutes ).
- 3. Add water and bring to boil . lower the heat and remove the white foam that appears on surface . cover the pot and let it cook for another 20 minutes . If you notice it's thick you can add more hot water gradually .
- 4. Remove the pot off fire , let it cool , then put the soup in blender and blend until it become smooth . ignore this step if you like it as is .
- 5. Heat the soup before serving , add cumin, turmeric, salt and parsley . I like it with little lemon juice.
MIDDLE EASTERN LENTIL SOUP
Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.
Provided by bc
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- No blending is necessary unless you want it really smooth.
- Serve with chunks of crusty bread.
LEBANESE-STYLE RED LENTIL SOUP
This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
Provided by Jen Yagoobian Pfister
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
- Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
- Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g
CRUSHED LENTIL SOUP - SHAWRBAT 'ADAS MAJROOSHA
This recipe is just like the crushed lentil soup you find at most Lebanese restaurants. My 4 year old son loves this soup!
Provided by Mara232
Categories Lentil
Time 40m
Yield 6 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan and sauté onions and hot pepper over medium heat for 10 minutes.
- Add remaining ingredients, except lemon juice, and bring to boil.
- Cover and cook over medium heat for 25 minutes.
- Puree.
- Return to saucepan and reheat.
- Stir in lemon juice and then serve.
SHAWRBAT 'ADAS MAA BANADOURA (LENTIL AND TOMATO SOUP)
I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.
Provided by Elmotoo
Categories Lentil
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
- In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
- Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.
Nutrition Facts : Calories 98.6, Fat 2.1, SaturatedFat 0.3, Sodium 731.4, Carbohydrate 17.6, Fiber 3.4, Sugar 4.1, Protein 3.7
CRUSHED LENTIL SOUP (ON THE STOVE OR INSTANT POT)- VEGAN, GF
This Crushed Lentil Soup is an AMAZINGLY tasty version of this popular Middle Eastern soup, with hints of spicy and sweet flavors throughout. It's super healthy, authentic and so damn delicious!
Provided by Christin McKamey
Categories Soups
Time 40m
Number Of Ingredients 13
Steps:
- In a large stock pot on medium-high heat, add 2 tablespoons vegetable broth, the chopped onion, and minced garlic. Sauté for 3-5 minutes or until onion is translucent, stirring occasionally.
- Add 3 cups vegetable broth (save remaining 1 cup broth for later), 2 cups water, dried lentils, saffron, coriander, cumin, black pepper, salt, and red pepper flakes. Stir over medium-high heat and bring to simmer. Reduce to low heat, cover, and cook until the lentils are no longer firm (12-15 minutes), stirring occasionally. The mixture will thicken up a lot.
- *Important note: you can skip this step below (transferring to a blender) if you prefer a chunkier soup.Very carefully pour the lentil mixture into a blender and puree until your desired texture, starting on low power and increasing as you go. If the mixture is too thick, add 1/4 cup water. The more you blend, the smoother the soup will be. If you still want some chunks from the lentils, don't blend too much- just a few seconds will do. If you want a smoother soup (as shown in the photos), blend for 30 seconds or so.
- Transfer the mixture back into the large stock pot and add the remaining 1 cup broth and bay leaves; stir. Add the remaining 1/2 cup water now if the soup is too thick. Cook over low heat, uncovered, for about 10 minutes, stirring occasionally. The soup may spatter so make sure it's on low heat. When ready, remove from heat, then remove the bay leaves. Then add the lemon juice and stir.
- Enjoy this soup with naan/pita bread and middle eastern garlic sauce.
- Storage & Freezing Instructions: Store this soup in the fridge in an airtight container for 4-5 days. The soup will thicken more as it sits, so you may need to add a bit more water or broth before reheating. You can also freeze this soup by placing in an airtight container in the freezer. Let thaw before reheating.
Nutrition Facts : ServingSize 1 cup, Calories 191 kcal, Sugar 2.1 g, Sodium 364.1 mg, Fat 1.2 g, Carbohydrate 34.4 g, Protein 11.8 g
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