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
- 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
- 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 as desired and serve.
Here are some more luscious healthy comforting soup recipes from around the web, inspired by the #jumpstart15 crew.
- Super Simple Roast Beetroot Soup [mycustardpie.com]
- Roasted Tomato and Garlic Soup [elizabethskitchendiary.co.uk]
- North African Winter Vegetable Soup with Toasted Freekah [kelliesfoodtoglow.com]
- Winter Vegetable Soup with Kale, Leeks and Parsnips [franglaiskitchen.com]
- Celery, Carrot & Cumin Soup [tinnedtomatoes.com]