Shaurabat adas

Shaurabat adas

Lentil soup

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
375g small red lentils
60g ghee
or 60ml oil
1 large onion, finely chopped
4-5 garlic cloves, crushed
2 teaspoons Baharat
500g tomatoes, peeled and chopped
2 Loomi
or 1/2 lemon, thinly rinded
100g fine noodles, crushed, (optional)
salt, to taste

Method

  1. Pick over the lentils, place in a sieve and rinse under cold running water. Tip into a large large saucepan and pour in 1.5 litres water. Bring to the boil, skimming if necessary.
  2. Meanwhile, heat the ghee or oil in a frying pan and gently fry the onion until translucent, but not brown. Stir in the garlic and baharat, cook for a few seconds, then add the tomatoes.
  3. Once the lentils have come to the boil, add the onion mixture to the pan. Pierce each dried lime twice with a skewer and add them to the pan.
  4. Return to the boil and allow to boil gently, uncovered, for 40 minutes. Add the noodles, salt to taste, and a little more water if the soup looks too thick.
  5. Simmer gently for a further 25–30 minutes, uncovered, stirring occasionally, until the lentils and noodles are tender.
  6. Serve hot in deep bowls with khoubiz, salad and pickles.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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