Lentil Soup
From BlogJordan
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Lentil soup (Arabic shurba al-'adas) is a soup made with lentils which is popular all over the Middle East. Usually it is a vegetarian soup, but can also be made with meat stock. Red or green lentils may be used. In some recipes, the lentils are boiled with vegetables such as carrots, potatoes, parsley and onion, and then pureed. Garlic and cumin are often added for flavor. Lentil soup is served hot. Some cooks add a squeeze of lemon juice, or croutons for garnish. Lentil soup is mentioned in the Bible: So yummy that Esau gives up his birthright for a pot of fragrant red lentil soup being cooked by his brother, Jacob. The ancient Greek dramatist, Aristophanes, mentions lentil soup in his plays and describes it as the "sweetest of delicacies." |
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Ingredients
- 1 or 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1/2 lb dry red lentils
- 6 cups water or stock
- 1 bay leaf
Preparation
1. Pick over the lentils and remove any stones etc. Rinse well. 2. Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Cook for a few minutes, until the vegetables have started to soften, then add the garlic. 3. Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20-30 minutes, until lentils are softened.
Serves 4.
References
- Clifford A. Wright: Shurba al- 'Adas (Arab Levant) Lentil Soup
- Wiki Cookbook - Lentil Soup
- Wikipedia: Jordanian Cuisine
