Arabic Lentil Soup Shorbat Addas Recipes

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LEBANESE SHORBAT ADDAS (LENTIL SOUP)



Lebanese Shorbat Addas (Lentil Soup) image

A simple and filling lentil soup from Lebanon. Perfect as a starter or iftar option.

Provided by guest poster

Categories     International Food

Time 40m

Number Of Ingredients 9

1 Tbsp vegetable oil
1/2 onion, finely diced
2 garlic cloves, minced
1 tsp cumin
3/4 tsp turmeric
8 cups chicken stock
1 1/2 cups red lentils
salt & pepper to taste
1 lemon, cut in 4 wedges

Steps:

  • 1. Heat oil on medium low, then add onion and cook until soft, stirring so they don't stick. 2. Once the onions have soften, add the garlic, cumin and turmeric and cook while stirring for another minute. Add the stock and bring heat up to medium-high. 3. Rinse and drain the lentils, then add them to the soup. Once the soup comes to a boil, reduce and simmer for approximately 35 minutes. 4. Serve with salt & pepper to taste, and a wedge of lemon - be sure to squeeze that lemon into your soup!

Nutrition Facts : Calories 203 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 626 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

ARABIC LENTIL SOUP



Arabic Lentil Soup image

Naturally gluten free and vegan, comes together easily in one big pot and is made with simple ingredients that pack in a flavourful punch! Enjoy as is - thick and slightly chunky or blend up into your desired consistency as you see fit. You can't go wrong either way!

Provided by A Saucy Kitchen, Sarah Nevins

Categories     Soups & Stews

Time 50m

Number Of Ingredients 12

2 tablespoon | 30 ml olive oil
1 large onion, chopped
2 medium carrots, diced
2 cloves of garlic, finely chopped
1 1/2 cups | 300 g split red lentils
1/2 cup | 100 g uncooked white rice (long grain or short grain rice)
8 cups | 1.9 litres vegetable stock or chicken stock
1 teaspoon ground turmeric
3/4 teaspoon ground ginger
1 1/2 teaspoon ground cumin
Large handful of chopped flat-leaf parsley
1/4 cup | 60 ml fresh lemon juice

Steps:

  • Warm the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the chopped onion and carrots. Sauté for 5-7 minute.
  • Stir in the garlic, turmeric, ginger and cumin. Cook, stirring often to keep the garlic from burning, another 2 minutes.
  • Add the lentils, rice and stock. Mix well to combine. Cook about 30-35 minutes until the lentils are soft.
  • Stir in parsley and lemon juice. Turn off the heat and move the pot off of the heat source.
  • Use an immersion blender to process until you reach your desired consistency. Tip: You can also transfer the soup to a traditional blender if needed. Just make sure to only blend the soup and in batches making sure not to overfill the blender open the lid of the blender carefully and away from your face as it will likely be steamy.
  • Alternatively, you can enjoy this as a chunky soup without blending if you prefer.
  • Taste and season as you see fit (more salt, lemon juice, etc). Don't be afraid to add more lemon juice as it really makes this soup pop! Serve and enjoy.

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)



Shorbat Adas(Middle Eastern Lentil Soup) image

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

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

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

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