Red lentils are a staple food of mine – they’re quick cooking, high in protein, and make delicious dals. They also make a great soup, as this recipe for Shorabat Addas proves. My mom introduced me to this Middle Eastern soup last Tuesday. It’s so simple and refreshing, I’m sure I’ll be making it again in London.
Shorabat Addas (Red Lentil Soup)
2 cups red lentils
8 cups water or vegetable stock
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
1 large onion, finely diced
3 cloves garlic, minced
2 Tbsp olive oil
cayenne, salt and pepper to taste
1 lemon, juiced
Wash lentils. Combine them with water or stock and bring to a boil. Turn down the heat and simmer until lentils are tender.
Meanwhile, saute garlic and onion in the olive oil over a low heat until transparent. Add the spices, onion and garlic to the cooked lentils.
Add lemon juice just before serving.
Garnish with parsley, paprika and yoghurt, if desired.