Jacobs Middle Eastern Lentil Soup Recipes

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)

This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time. You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas.

Provided by chef FIFI

Categories Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Shorbat Adas(Middle Eastern Lentil Soup) image

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!

Nutrition Facts : Calories 173.4, Fat 1.1, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 30.1, Fiber 5.5, Sugar 0.6, Protein 12.2

Ingredients

8 cups water
1 1/2 cups small red lentils
3 Maggi chicken cubes
1/2 cup finely diced onion
1 garlic clove (grated)
1 1/2 teaspoons fresh parsley
3/4 teaspoon cumin
1/2-1 teaspoon turmeric

JACOB'S MIDDLE EASTERN LENTIL SOUP

This recipe came out of our home school Bible Workbook called Genesis to Joshua. My children had to make it one day for Bible Class. For those who need a refresher...Esau came in from the wilderness after hunting and sold his birthright to Jacob for some of his soup. I have to tell you, I have never been a big lentil soup fan, but the lemon juice in this soup really brightens the flavor and I found it to be very pleasing...even my picky eaters enjoyed it!

Provided by Chef Buggsy Mate

Categories Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Jacob's Middle Eastern Lentil Soup image

Steps:

Rinse lentils, discarding and stones, or blemished lentils; drain.
Heat oil in a large saucepan over medium-high heat until hot.
Add onion and bell pepper, cook and stir 5 minutes or until tender.
Add cumin and ground red pepper and stir 1 minute.
Pour in the 4 cups of water and the lentils. Bring to a boil and Reduce heat to low.
Cover and simmer 20 minutes.
Stir in salt and simmer 10 minutes more or until lentils are tender.
Stir in lemon juice and serve.

Nutrition Facts : Calories 251.5, Fat 7.5, SaturatedFat 1, Sodium 303.6, Carbohydrate 33.6, Fiber 15.8, Sugar 3.5, Protein 13.1

Ingredients

1 cup dried lentils
4 cups water
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 tablespoon lemon juice

NON-FAT MIDDLE EASTERN GREENS AND LENTIL SOUP

The original recipe comes from Paula Wolfert's Mediterranean Grains and Greens cookbook. I have modified it so that it uses no oil. I have to watch my food budget, so I also use supermarket lentils instead of the imported ones, and bottled lemon juice instead of freshly squeezed. You can, of course, use Spanish pardina or Indian, Egyptian or Ethiopian lentils if you like, as well as freshly squeezed lemon juice. The Tuscan kale is very good with this dish, and you could add arugula, watercress or beet greens to the soup. This is a very light, savory and tasty soup that is much better tasting on the second day.

Provided by Luvkimono

Categories Spinach

Time 1h

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 9

Non-Fat Middle Eastern Greens and Lentil Soup image

Steps:

Wash the lentils and drain them in a colander. Put them into a soup pot with the chopped onion, garlic and salt and two quarts of water or broth, bring to a boil, skim any foam off, and cook for fifteen or twenty minutes.
While the lentils are cooking, wash the greens and remove the stems from the chard or kale if you are using them. Slice the greens in narrow shreds. You should have about four cups.
Spray a non-stick frying pan or seasoned cast iron skillet with canola spray, place it on the burner and add 1/4 cup broth from the cooking lentils to the pan. Add the cilantro and the greens, cover the pan and allow them to wilt for about five minutes. Scrape the contents of the skillet into the pan with the cooking lentils. Cook another twenty minutes or so, until the soup is thick.
Stir the lemon juice into the soup and serve.

Ingredients

1 lb of dark lentils
1 teaspoon salt
2 quarts water or 2 quarts vegetable stock
1 medium russet potato, sliced paper thin
1 large chopped onion
1 1/2 lbs spinach or 1 1/2 lbs beet leaves
1/4 cup fresh cilantro, chopped
2 large garlic cloves, minced
1/3 cup lemon juice

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors.

Provided by Melissa Gardner

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

Middle Eastern Vegetable and Lentil Soup image

Steps:

Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 42.1 g, Fat 5.9 g, Fiber 19 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 360.5 mg, Sugar 7.9 g

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
4 cups vegetable broth
2 cups water
1 ¼ cups lentils, picked over and rinsed
1 small eggplant, diced
2 medium zucchini, diced
1 medium tomato, chopped
lemon, zested and juiced
salt and ground black pepper to taste

MIDDLE EASTERN RED LENTIL SOUP

This recipe is a family tradition that my mother recieved from her mother who recieved it from her mother, all the way back. It is a easy quick soup to make that is very filling and very delicious. Its great with some pieces of bread thrown in.

Provided by benzee

Categories Lentil

Time 40m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 9

Middle Eastern Red Lentil Soup image

Steps:

Place oil in a sauce or soup pot on medium heat.
After 2 minute put roughly chopped garlic in and saute until they just start to turn brown.
Add lentils cumin nutmeg and coriander and mix into oil for about a minute Add water and put on high heat until it boils.
Keep on medium heat for 30 minute Add salt, squeeze lemon and serve piping hot.

Nutrition Facts : Calories 442.3, Fat 20.5, SaturatedFat 3.1, Sodium 4667.4, Carbohydrate 49.4, Fiber 9.4, Sugar 0.2, Protein 19.8

Ingredients

1 (1 lb) bag red lentil (mid-eastern type)
10 cloves garlic
4 tablespoons kosher salt
2 tablespoons cumin
1 teaspoon nutmeg
1 teaspoon coriander
1/2 cup oil
1 whole lemon
8 cups water

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Jacobs Middle Eastern Lentil Soup Recipes

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)

JACOB'S MIDDLE EASTERN LENTIL SOUP

NON-FAT MIDDLE EASTERN GREENS AND LENTIL SOUP

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors.

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This recipe is a family tradition that my mother recieved from her mother who recieved it from her mother, all the way back. It is a easy quick soup to make that is very filling and very delicious. Its great with some pieces of bread thrown in.

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