Lemony Lentil Soup, or Shorabat Addas Recipe
Lentils are a staple in most Palestinian cuisines, as meat has traditionally been an occasional luxury. This is the most basic recipe for lentil soup -other versions include spinach, leeks, zucchini. My mother's version of this soup does not even include carrots and celery, and most Palestinians do not add the tomato paste. At its most pared down version, there is little more than lentils, water, onion and cumin, and of course, lemon.
Related
Ingredients
Shorabat Addas
1 medium onion, finely chopped
2 cloves of garlic, minced
2 carrots, finely chopped (optional)
1 celery stalk, finely chopped (optional)
1 cup green or brown lentils, soaked overnight
6 cups chicken, lamb or beef broth, or water
1 tbsp tomato paste (optional)
1 tsp cumin
Sea salt to taste
Fresh ground pepper to taste
To garnish:
Extra virgin olive oil
Lemon wedges
Directions
1. Saute the onion, garlic, celery, and carrots in olive oil until just softened. Season with salt and pepper.
2. Pour in your lentils and broth. Add cumin and season with salt and pepper Stir in tomato paste.
3. Simmer until lentils are tender and soup is flavorful, about 45- 60 minutes.
4. To serve, drizzle bowls of soup with a little olive oil and squeeze a wedge of fresh lemon.
Serve with bread, salad
0 Response to "Lemony Lentil Soup, or Shorabat Addas Recipe"
Post a Comment