Best Kuwaiti Red Lentil Soup Shaurabat Adas 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
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
KUWAITI RED LENTIL SOUP (SHAURABAT ADAS)
A tasty soup common to the Arabian Gulf. I prefer to use dried black loomi over the lighter Iraqi/Iranian sold variety as I find they impart a stronger flavouring. This recipe has been modified over time to how we enjoy it most. The original recipe being from The Complete Middle East Cookbook by Tess Mallos.
Provided by UmmBinat
Categories Potato
Time 1h25m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a frying pan, heat butter or olive oil etc. and add the finely chopped onion. Fry gently until transparent, do not brown. Stir in garlic and spices (not sea salt), cook a few seconds, then add chopped fresh tomatoes.
- Pick over lentils, place in a sieve and rinse under cold running water. Put into a large pot and add 6 cups water. Bring to the boil, skimming off the scum.
- Once the lentils and water have come to the boil, add the onion mixture along with the dried black limes, each pierced twice with a skewer or a fork (Do not use a knife as I did that before and the loomis broke in half with the simmering and the soup was a pretty strong loomi flavour), also add the chopped, half cooked potato in now.
- Return to the boil and boil gently, uncovered, for 40 minutes. [This seems long for split red lentils - I think you could get by with less time] Add sea salt to taste, and a little more water if soup looks too thick. Simmer gently for a further 25-30 minutes, uncovered, until the lentils and potato are tender. Stiring occasionally.
- Serve hot in deep bowls with lemon wedges on the side to squeeze on to individual portions. Serve with khoubiz (flat bread), salad, and pickles for a lovely light Arabian meal.
- Enjoy!
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