Shorbet Adds Bil Hamud Recipes

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SHORBET ADDS BIL HAMUD



Shorbet Adds bil Hamud image

This is a very famous and very tasty Lebanese soup made with large brown lentils.

Yield serves 6

Number Of Ingredients 10

1 large onion, chopped
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup large brown or green lentils (washed)
2 medium potatoes, diced
2 quarts water or chicken stock (page 143) (or you may use 2 or 3 bouillon cubes)
1 pound fresh spinach or frozen leaf spinach (defrosted)
1/4 cup chopped cilantro
Salt and pepper
Juice of 1 1/2 lemons, or more

Steps:

  • In a large pan, fry the onion in the oil until soft and golden. Add the garlic and stir until it begins to color. Add the lentils and potatoes, and the water or stock, and simmer for 25 minutes, or until the lentils are tender.
  • If using fresh spinach, wash the leaves and put them in a pan with the lid on-and only the water that clings to them-over low heat, until the leaves collapse into a soft mass. Cut the cooked fresh or defrosted frozen spinach into thin ribbons with a knife.
  • Add the spinach and cilantro to the soup and season with salt and pepper. Stir well and add water, if necessary, to have a lighter consistency.
  • Cook a few minutes more and add lemon to taste (it should be tangy) before serving.
  • For adds bel shaghria, add a handful of vermicelli, broken into small pieces in your hand, a few minutes before the end.
  • For an alternative flavoring, fry 4 or 5 crushed garlic cloves in 2 tablespoons extra-virgin olive oil with 2 teaspoons ground coriander until the aroma rises. Stir this sauce, called takleya, into the soup just before serving.

ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)



Adas bil Hamod (Lebanese Lentil Lemon Soup) image

This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.

Provided by MissGleasonSanchezApostolides

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

Time 40m

Yield 8

Number Of Ingredients 8

1 tablespoon olive oil
½ cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
¾ cup lemon juice

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.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 39.8 g, Fat 2.6 g, Fiber 19.3 g, Protein 17 g, SaturatedFat 0.4 g, Sodium 46.4 mg, Sugar 2.5 g

SHORBET ADS (LENTIL SOUP)



Shorbet Ads (Lentil Soup) image

A dear friend of mine gave me this recipe. Her mother made this for their family while she was growing up. Amazing soup with a surprisingly meaty texture and beautiful color. Wow! Even cooler? The variations she suggested. I've tried the Baghdadi variation - and I can't imagine the other ones being anything less than marvelous. This is THE lentil soup recipe I use now.

Provided by MechanicalJen

Categories     Stocks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 onion, a large one finely chopped
1 3/4 cups red lentils
7 1/2 cups stock
1 teaspoon cumin
1/2-1 lemon, juice of
extra virgin olive oil
salt and pepper, to taste

Steps:

  • Combine onion, lentils, and liquid. Simmer about 1/2 hour, until lentils have disintegrated.
  • If the soup seems too thick for your taste, add water to reach desired consistency.
  • Add in cumin and lemon juice and adjust salt or pepper to taste.
  • Serve with oil on the side for everyone to sprinkle on their own portion.
  • Variations-.
  • Stir in caramelized onions- i large onion caramelized in 2-3 Tbsp oil.
  • Omit cumin and stir in 4 crushed garlic cloves fried in 3 Tbsp oil with 2 tsp crushed mint.
  • Baghdadi Jews add 1 tsp turmeric and hot chilies
  • Add bulgur wheat 15 minutes before end of cooking.
  • Add 2 peeled and chopped tomatoes while cooking
  • Add 1 lb shredded fresh leaf spinach (or 1/2 lb frozen) 10 minutes before end of cooking.

Nutrition Facts : Calories 203.2, Fat 1.3, SaturatedFat 0.2, Sodium 5.1, Carbohydrate 35.5, Fiber 6.4, Sugar 0.9, Protein 14.2

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