شوربة عدس
Lentil soup is the quintessential comfort soup – perfectly spiced, hearty and delicious.
This is undoubtedly the most popular soup in Syria. It is made with only a few ingredients - pantry staples that every Syrian kitchen has - that are simmered together. In Ramadan, restaurants offer this soup as a mandatory start to dinner. Street vendors sell bowls of this soup with little baggies of lemon wedges and pita chips on the side.
I like to add potatoes and carrots to add a hint of sweetness to balance out the earthiness of the cumin. Traditionally, this soup is served with lemon wedges and fried pita bread on the side, but I also like to add small pinch bowls filled with cumin for those who like their soup to taste extra earthy and warm.
This soup is so simple to make – simply toss all the ingredients into a pot and monitor from time to time. It practically cooks itself!
For a heartier lentil soup, check out my lentil and beef soup here!
How to store leftover lentil soup
Store this soup in the fridge for up to four days and in the freezer in a freezer bag or airtight container for up to three months. Heat it on the stove for the perfect consistency.
Red Lentil Soup
Ingredients
- 1 onion diced
- 1 cup red lentils
- 1 potato diced
- 1 carrot large, diced
- 1 vegetable bouillon cube (Maggi)
- 1 tablespoon cumin
- ½ teaspoon turmeric
Garnish
- fried pita bread
- small bowl of cumin
- lemon wedges
Instructions
- In a pot, sauté onions in oil until softened, 5 minutes.
- Add lentils, vegetables, bouillon cube, cumin, turmeric, and 4 cups water.
- Bring to a boil, cover and lower to a simmer. Cook for 30 minutes. Be sure to stir every few minutes to prevent burning.
- When soup is done cooking, use an immersion blender to blend the soup until smooth, 5 minutes.
- Serve with lemon slices and a pinch bowl filled with cumin.
Nutrition
شوربة عدس
المكونات
- بصلة وحدة مقطعة مكعبات
- كاسة وحدة عدس أحمر
- حبة بطاطا واحدة حجم وسط مقطّعة مربعات
- جزرة واحدة كبيرة مقطعة مربعات
- مكعّب واحد من مرق النبات ماجي
- ملعقة واحدة كبيرة كمون
- نص ملعقة صغيرة كركم
التعليمات
- اقلي البصل بالزيت بطواية حتى يلين.
- ضيفي العدس والخضار ومكعب الماجي والكمون والكركم وأربع كاسات مي.
- اغلي الخلطة وغطّيها وخليها على نار خفيفة. اطبخيها لمدة 30 دقيقة. لا تنسي تقلبيها كل كم دقيقة لحتى لا تحترق.
- بس تجهز الطبخة، استخدمي خلاط لحتى تحركيها وتخلطيها لحتى تصير مريقة، لمدة 5 دقائق.
- قدميها مع شرائح الليمون.
Leave a Reply