Sunday, November 21, 2010

Sharbet Addass - Lentil Soup

  • Lamb bones or chicken wings (optional)
  • 1 Medium onion - diced
  • 2 teaspoons cumin powder
  • 1 teaspoon salt 
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric 
  • 1 cup fresh tomato puree
  • 3 tablespoons tomato paste
  • 1 cup lentils
  • 1 cup sliced carrots
  • 4 to 5 cups water
  • 4 tablespoons olive oil
  • 1/2 cup fresh cilantro - chopped
  • Lemon or lemon juice
1. Heat the oil in a pan and sautee the onion till caramelized. Add the lamb or chicken if desired and stir till coated.

2. Add the tomato paste, tomato puree, cumin powder, turmeric, salt, coriander, lentils and carrots and simmer on medium-low heat stirring occasionally until the oil surfaces (about 10 minutes). Add 1 cup of water if mixture is too thick.

3. Add the remaining water and simmer till vegetables are cooked tender (about 30 minutes).

4. Remove the meat from the pot if any used, and set aside.

5. Using a hand-held mixer or food processor, puree the soup to a semi-thick paste. Add water if soup is too thick to the desired consistency.

6. Return the meat to the pot and add the cilantro. Bring back to a gentle boil and simmer for 10 minutes.

7. Squeeze lemon to taste and enjoy with croutons or baguette.

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