Shorbat Adasmiddle Eastern Lentil Soup Recipes

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SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)



Shorbat Adas(Middle Eastern Lentil Soup) image

This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time.* You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas.

Provided by chef FIFI

Categories     Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

8 cups water
1 1/2 cups small red lentils
3 Maggi chicken cubes
1/2 cup finely diced onion
1 garlic clove (grated)
1 1/2 teaspoons fresh parsley
3/4 teaspoon cumin
1/2-1 teaspoon turmeric

Steps:

  • Wash and drain lentils.
  • In a large pot, combine all ingredients.
  • Bring to a boil, then let simmer on medium/low for about 35 minutes.
  • Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
  • Serve in with lemon wedges, on side.
  • Enjoy!

Nutrition Facts : Calories 173.4, Fat 1.1, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 30.1, Fiber 5.5, Sugar 0.6, Protein 12.2

LEBANESE SHORBAT ADDAS (LENTIL SOUP)



Lebanese Shorbat Addas (Lentil Soup) image

A simple and filling lentil soup from Lebanon. Perfect as a starter or iftar option.

Provided by guest poster

Categories     International Food

Time 40m

Number Of Ingredients 9

1 Tbsp vegetable oil
1/2 onion, finely diced
2 garlic cloves, minced
1 tsp cumin
3/4 tsp turmeric
8 cups chicken stock
1 1/2 cups red lentils
salt & pepper to taste
1 lemon, cut in 4 wedges

Steps:

  • 1. Heat oil on medium low, then add onion and cook until soft, stirring so they don't stick. 2. Once the onions have soften, add the garlic, cumin and turmeric and cook while stirring for another minute. Add the stock and bring heat up to medium-high. 3. Rinse and drain the lentils, then add them to the soup. Once the soup comes to a boil, reduce and simmer for approximately 35 minutes. 4. Serve with salt & pepper to taste, and a wedge of lemon - be sure to squeeze that lemon into your soup!

Nutrition Facts : Calories 203 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 626 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

ARABIC LENTIL SOUP - SHORBAT ADDAS



Arabic Lentil Soup - Shorbat Addas image

This is a very typical Arabic soup made with very few ingredients. The taste is amazing and your stomach will thank you if you eat it on a warm, rainy day. Make it a meal by adding torn up pieces of pita bread to your bowl, or fry pieces of pita bread in oil for an arabic style crouton. Some like a squeeze of lemon or a pinch of cumin for extra flavor. A garnish of green onion is nice as well. Great soup for pressure cooker.

Provided by Cookie Jarvis

Categories     Grains

Time 1h15m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 6

2 large onions, chopped fine
1/2 cup vegetable oil
1 lb dried red lentils
8 cups water
4 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • In a large pot or pressure cooker, saute chopped onions in vegetable oil until soft.
  • Rinse dried lentils several times.
  • Add lentils, water, salt and pepper to the pot.
  • Bring to boil and simmer for an hour or more until lentils turn yellow in color and are soft and dissolving in broth.
  • If using a pressure cooker, cook for 15 minutes after pressure has risen. Release pressure before removing lid.
  • Whisk lentils to make a smooth soup, or stir to blend for a more textured soup.

Nutrition Facts : Calories 336.1, Fat 14.3, SaturatedFat 1.9, Sodium 1174.8, Carbohydrate 37.7, Fiber 18, Sugar 2.7, Protein 15.1

MIDDLE EASTERN LENTIL SOUP



Middle Eastern Lentil Soup image

Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.

Provided by bc

Time 50m

Yield Serves 6

Number Of Ingredients 9

1 tbsp oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 1/2 cups of red/yellow lentils
8 cups of chicken/vegetable stock
1 tsp turmeric
1 1/2 tsp ground cumin
Handful of chopped flat-leaf parsley
Juice of half a lemon

Steps:

  • Heat oil in a pan and gently fry the chopped onions for 5 minutes.
  • Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
  • Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
  • Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
  • No blending is necessary unless you want it really smooth.
  • Serve with chunks of crusty bread.

INSTANT POT® LEBANESE LENTIL SOUP (SHORBAT ADAS)



Instant Pot® Lebanese Lentil Soup (Shorbat Adas) image

This Lebanese lentil soup is a beautiful sunny color thanks to red lentils. Garnish with a drizzle of olive oil and a dash of aleppo pepper, if desired.

Provided by LauraF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 Yukon Gold potato, peeled and diced
1 carrot, peeled and diced
1 tomato, diced
2 celery ribs, diced
1 clove garlic, chopped, or more to taste
1 ½ teaspoons kosher salt
¾ teaspoon ground cumin
⅛ teaspoon ground cinnamon
⅛ teaspoon allspice
4 cups low-sodium vegetable broth
2 cups water
1 ½ cups red lentils
2 lemons
2 pita bread, cut into squares
cooking spray
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over the vegetables and stir until fragrant.
  • Pour in stock, water, and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
  • Bake in the preheated oven until toasted, about 8 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
  • Divide soup among bowls and scatter a handful of pita chips over each. Cut the second lemon into wedges and serve alongside.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 76.7 g, Fat 8.9 g, Fiber 15.4 g, Protein 23.2 g, SaturatedFat 1 g, Sodium 1139.3 mg, Sugar 5.8 g

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