Sharbet Addass - Lentil Soup

PREP: 10 MINUTES ----- COOK: 45 MINUTES ----- SERVINGS: 6

• 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.

COUSCOUS BEL-ASLOOS

PREP: 15 MINUTES ----- COOK: 40 MINUTES ----- SERVINGS: 4-6

A traditional dish of the western region of Libya, Tripoli in particular. Asloos is a plant that grows in that region in the Spring. If you know what it is in English, please leave a comment.

• 1 cup medium grain couscous
• 4 cups chopped broccolini or mustard green
• 1/2 cup water
• 1/2 teaspoon salt
• 2 lb baby carrots or cut carrots (500 gm)
• 1/2 cup olive oil
• 4 tablespoons tomato paste
• 10 cloves garlic
• 1 teaspoon corriander
• 1 teaspoon carawy powder
• 1 teaspoon salt
• 1/4 cup harissa, hot sauce, or pepper paste (optional)
• 1 1/2 to 2 cups water

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Couscous:

1. Boil carrots in water for 45 minutes or untill tender when poked with a fork.

2. Mix couscous with 1/2 cup water and 1/2 tspoon salt. Set aside for 10 minutes.

3. Rub couscous to separate grains and mix in chopped broccolini.

4. Transfer to steamer and steam on top of boiling water for 20 minutes, stirring once.

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Sauce:

1. Heat olive oil, add miced garlic, carawy and corriander. Cook but don't let the garlic color.

2. Stir in tomato paste and add 1 1/2 to 2 cups water and salt.

3. Bring to boil, then simmer on low heat for 30 minutes.

4. Meanwhile, drain and puree carrots in food processer into a smooth paste.

5. Add carrots to the sauce and heat through.

6. Remove sauce mixture from heat and add 1/4 cup lemon juice

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Almost done!

1. Stir half of the sauce mixture into the couscous and broccoli until evenly distributed.

2. Serve into plates and spread some of the remaining sauce mixture on top. Serve the rest of the sauce on the side.