"Red lentil soup made with vegetables and middle eastern spices"
Middle Eastern Lentil Soup
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Recipe Description
The advent of Ramadan brings ‘Shorbat Adas’ or Middle Eastern Lentil Soup to iftar tables across the world. It is tradition in Muslim households to break one’s fast as the prophet did with a date, sometimes followed by fruit, and a little later, after prayers and what not, the main meal begins with this nourishing, warming soup of the ages made with lentils, vegetables and healing medicinal spices used to aid in the digestive process.
Lentils are a great source of Polyphenols, B Vitamins, Folate, Iron, Magnesium, Zinc and Potassium; as well as fibre and plant based protein. This highly nutritious soup is savory, creamy and delicious; we enjoy as a main meal for lunch or dinner.
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Prep time: 10mins
Cook time: 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 cups Red Lentils, washed well
- 1 Large Onion, peeled and roughly chopped
- 3 Carrots, peeled and roughly chopped
- 2 Cloves Garlic, peeled and diced
- 3 Celery Sticks, roughly chopped
- 1 Large Yukon Gold Potato, peeled and roughly chopped
- 1 1/2 tablespoons Better Than Buillon Chicken
- 10 cups Water
- 2 teaspoons Ground Cumin
- 1 teaspoons Ground Turmeric
- 1 teaspoons Ground Black Pepper
- 1 tablespoons Celtic Sea Salt
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoons Butter
- 2 tablespoons Parsley, leaves only, finely diced. Plus more for garnish
- 2 cups Pita Chips
- 1 Lemon, juice only
- 1 Lemon, sliced for serving
Method
Step 1
Heat a large enameled cast iron dutch oven, or similar, with 2 tbsps. Extra Virgin Olive Oil to medium heat. Add Onions and sauté for 10 minutes.
Step 2
Add 1 Tbsp. Olive Oil, Garlic and Ground Spices and sauté for one minute.
Step 3
Add Carrots, Celery, Potatoes and Salt and sauté for 30 seconds.
Step 4
Add Lentils and saute for 30 seconds. Add Better than Buillon and Water, mix well, and bring to a boil.
Step 5
Once boiling, remove and discard any scum/foam that rises to the top. Leave to boil for a minute or so while stirring, before covering and reducing heat to a simmer. Heat should be low but not too low, so it’s still gently bubbling. Cook for 45 minutes.
Step 6
Remove from heat and uncover. Add Butter and let stand for 10 minutes before blending with an immersion blender until smooth.
Step 7
Add the juice of 1 Lemon and diced Parsley and adjust Salt & Pepper to taste. Serve in bowls, topped with a few Pita Chips, garnished with a sprinkling of Parsley and a drizzle of Extra Virgin Olive Oil. Serve with a Lemon Wedge.
ingredients
Pita Chips
- 2 9inch Round Pita or Lavash
- 1 tablespoons Extra Virgin Olive Oil
- 1/4 teaspoons Celtic Sea Salt
Pita Chips
Step 1
To make Pita Chips, cut up Pita or Flat Bread using kitchen scissors into bite size squares. Place Pita onto a baking dish lined with parchment paper. Drizzle a little Extra Virgin Olive Oil on top and season with Celtic Sea Salt. Bake in a 400f oven for approx. 7 minutes or until crisp.