Arabic Lentil Soup Shorbat Addas Recipes

Steps:

• Wash and drain lentils.
• In a large pot, combine all ingredients.
• Bring to a boil, then let simmer on medium/low for about 35 minutes.
• Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
• Serve in with lemon wedges, on side.
• Enjoy!

Steps:

• Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
• Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Steps:

• In a large pot or pressure cooker, saute chopped onions in vegetable oil until soft.
• Rinse dried lentils several times.
• Add lentils, water, salt and pepper to the pot.
• Bring to boil and simmer for an hour or more until lentils turn yellow in color and are soft and dissolving in broth.
• If using a pressure cooker, cook for 15 minutes after pressure has risen. Release pressure before removing lid.
• Whisk lentils to make a smooth soup, or stir to blend for a more textured soup.

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.
• Meanwhile, preheat the over to 400°F.
• Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
• Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
• Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.

Steps:

• Rinse lentils well.
• Saute onions, carrots, potatoes, & celery in large pot, Cook until veggies are soft and aromatic.
• Add water, chicken (or veg) stock, bay leaf, and lentils to veggies. Add vegetable soup if using. Bring to a boil and simmer for at least 5 minutes, stirring occasionally. Add 1 tsp cumin & rest of spices, stir in and taste, add more. I find the cumin flavor kind of disappears with long cooking so I usually add half in the beginning and half about 15-30 minutes before serving.
• Let cook on low for as long as you have time. Flavor of soup improves with longer cooking.
• Blend soup in blender or with immersion blender until texture is mostly smooth.
• Serve with freshly ground black pepper, croutons and wedges of lemon to squeeze over the soup (essential!).

Steps:

• Wash lentils thoroughly and soak if desired.
• I never soak them, and they always seem to cook up quickly.
• Bring stock to a boil.
• Add quartered onion, garlic, tomato and lentils.
• Return to boil, then lower heat and allow to simmer, partially covered, until lentils are tender.
• The amount of time will depend on the freshness of the lentils and whether or not they were soaked, but plan on an hour to an hour and a half.
• Over-cooking wouldn't be a problem since this is a blended soup, but under-cooking would.
• As lentils approach tenderness, melt butter in a small frying pan over medium-low heat.
• Add thinly sliced onion and allow to fry until very dark brown.
• Add cumin, saute briefly.
• Add mixture to soup and stir through.
• Ladle one ladle-full of soup at a time into a blender or food processor.
• Using a dishtowel, hold lid down and process soup until homogenous.
• When soup has been completely pureed, return to a pot and reheat until ready to serve.
• Enjoy!