Wednesday, March 6, 2019

Shorabat addas, or lentil soup

We bought a package of Ziyad red lentils, and Elaine made soup. Did she ever. Here, slightly rewritten, is the recipe that appears on the package:

2 cups red lentils
8 cups water or broth
1/2 t. cumin
1/2 t. turmeric or paprika
1 large onion, diced
1–2 cloves garlic, minced
2 T. olive oil
salt and pepper to taste
juice of one lemon
2 bouillon cubes, your choice of flavor (optional)
And the preparation:
Wash lentils. Combine with broth or water and bring to a boil. Cover and cook for thirty minutes. Stir occasionally.

When lentils are tender, add dry spices and boullion.

Sauté onions and garlic in olive oil until golden, and add them to the soup.

Simmer for five minutes. Turn off heat, add lemon juice, and stir.

Ladle soup into bowls, garnish with parsley and paprika, and serve with lemon wedges on the side.
Elaine chose water, substituted Better Than Bouillon Roasted Chicken Base for cubes, tripled the cumin and paprika, used three cloves of garlic, and sautéed a carrot, diced, with the onion and garlic. And she used an immersion blender on the finished soup. What resulted was spectacular — creamy, spicy, slightly sweet, totally comforting. We were hoping for something like the lentil soup we know from Cedars Mediterranean Kitchen in Chicago. But we ended up with something like a very hearty dal. We will be serving this soup the next time we have friends over for dinner.

More soup
Cabbage : Purée Mongole

[Google Translate tells me that “shorabat addas” is Welsh for “shorabat suitable.” But it seems to be Lebanese for — you guessed it — “lentil soup.” Why is Lebanese missing from Google Translate?]

comments: 3

Berit said...

May I suggest an alteration so that the cumin and paprika spices are bloomed or fried in oil, perhaps with the onions and other aromatics, 93 by themselves if you want to keep the sequence as is? Also, try it with turmeric, if possible, as it is a very healthy spice! It sounds wonderful, I adore red lentil soup!!!

Michael Leddy said...

Thanks for the spice suggestions, Berit. Yes, we use turmeric in a bunch of things. Maybe we can the split the recipe and try both.

Michael Leddy said...

I mentioned to Elaine the idea of putting the spices in the oil with the onion and garlic (and carrot). It turns out that’s what she did.