MIDDLE EASTERN LENTIL SOUP
Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.
Provided by bc
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- No blending is necessary unless you want it really smooth.
- Serve with chunks of crusty bread.
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
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
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
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
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
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
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
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
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.
MIDDLE EASTERN LENTIL SOUP
Steps:
- 1. Wash and drain lentils. 2. In a large pot, bring chicken stock and lentils to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. 3. 5 minutes before time, heat olive oil in a skillet over medium heat. Stir in garlic, carrot and onion, and cook until the onion and carrots have softened and onions turned translucent, about 3-5 minutes. 4. Stir in cumin, cayenne, turmeric until well mixed. 5. When 20 minutes are up, stir in onion, carrot and spice mix into the lentils. Continue simmering until the lentils are tender, about 15 minutes. 6. (optional step) Carefully puree half the soup in a standing blender, or with a stick blender (I only do half because I like some whole lentils, you can puree the whole thing if so desired). 7. Stir in parsley and lemon juice before serving. Serve hot with pita bread
MIDDLE EASTERN LENTIL AND YOGURT SOUP
Steps:
- Sort and clean lentils as suggested on packaging. In a frying pan, heat olive oil and fry chopped onions and garlic. Once the onions and garlic have browned, turn off heat and add finely crushed mint to onions; mix then set aside. Add water, parsley and lentils to a large pot and begin to cook on medium heat. While lentils cook, take a large mixing bowl and add the yogurt and two eggs; mix well then set aside. Once lentils are tender, add egg noodles and cook until noodles are al dente (approximately 7 minutes), then turn off heat. Combining the yogurt mixture to the hot soup must be done with care to avoid curdling. Ladle hot soup into the bowl with the yogurt mixture and stir. Repeat several times until approximately half the pot of the soup has been mixed into the yogurt mixture. Then, slowly pour the yogurt/soup mixture into the pot and stir. Add onions and mint to the soup and stir well. Lastly, add salt, pepper and paprika to taste and reheat soup on very low heat while stirring frequently (do not let soup boil as yogurt will curdle). NOTE: When reheating leftover soup, do not reheat the entire pot; just reheat individual serving sizes and do not heat to boil.
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