Instant Pot Lebanese Lentil Soup Shorbat Adas Recipes

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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

INSTANT POT® LEBANESE LENTIL SOUP (SHORBAT ADAS)



Instant Pot® Lebanese Lentil Soup (Shorbat Adas) image

This Lebanese lentil soup is a beautiful sunny color thanks to red lentils. Garnish with a drizzle of olive oil and a dash of aleppo pepper, if desired.

Provided by LauraF

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

Time 55m

Yield 4

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 Yukon Gold potato, peeled and diced
1 carrot, peeled and diced
1 tomato, diced
2 celery ribs, diced
1 clove garlic, chopped, or more to taste
1 ½ teaspoons kosher salt
¾ teaspoon ground cumin
⅛ teaspoon ground cinnamon
⅛ teaspoon allspice
4 cups low-sodium vegetable broth
2 cups water
1 ½ cups red lentils
2 lemons
2 pita bread, cut into squares
cooking spray
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over the vegetables and stir until fragrant.
  • Pour in stock, water, and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
  • Bake in the preheated oven until toasted, about 8 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
  • Divide soup among bowls and scatter a handful of pita chips over each. Cut the second lemon into wedges and serve alongside.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 76.7 g, Fat 8.9 g, Fiber 15.4 g, Protein 23.2 g, SaturatedFat 1 g, Sodium 1139.3 mg, Sugar 5.8 g

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