Shorabat Addas: Lemony Red Lentil Soup

Shorabat Addas - Lemony Red Lentil Soup

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 a few years ago and it’s become a staple of mine for its ease of preparation and seriously maxed out nourishment. You can bump up the “healthy” quotient by adding some greens to this – spinach and curly kale are great. My mom also sometimes adds finely diced sweet potato or rice for those days when you really need something filling.

Shorabat Addas – Lemony Red Lentil Soup

Serves 6

  • 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
  • Optional garnishes: Paprika, cayenne, bebere, piment d’espelette, chopped parsley or cilantro, yoghurt

Method

  1. Wash lentils. Combine them with water or stock and bring to a boil. Turn down the heat and simmer until lentils are tender.
  2. 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.
  3. Add lemon juice just before serving.
  4. Garnish as desired and serve.

Shorabat Addas - Lemony Red Lentil Soup

Here are some more luscious healthy comforting soup recipes from around the web, inspired by the #jumpstart15 crew.

8 thoughts on “Shorabat Addas: Lemony Red Lentil Soup

  1. Momma

    Monica, this is such a flavorful soup, the most wonderful combination of spices. For such a humble soup, it completely takes you by surprise… spoonful after spoonful, bowlful after bowlful! One of my VERY favorite soups… I’m glad you’re enjoying it! (And Tim too!)

    Reply
  2. Pingback: New Year Reboot Workshop Recap | smarterfitter

  3. Sally - My Custard Pie

    Thanks for the shout out. Lentil soup was the first recipe given to me in the Middle East – it’s the heart of the home. Such a simple recipe and I must have made it hundreds of times. Lots of family variations – and I love your version – but in the end just really good comforting, nourishing food.

    Reply
  4. Pingback: Beetroot and Kale Soup | Kale and Almond Crumble | Jumpstart2015 - Ren Behan Food | renbehan.com

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>