Lentil Soup is staple soup in my family – it features several times in my menu over winter. This soup aka (shorbet addas as said in Arabic) is one of my top two favourite soups and I always want to lick the bowl dry afterwards. It has so many things going for it; it’s tasty, kids and adults love it, it’s full of protein and vitamins, it’s perfect for a crunchy bread loaf to be dunked into…. shall I keep going? I promise you, you’ll be pouring yourself a second serving and maybe even a third.
What you’ll need for this recipe:
- Olive oil
- Brown onion
- Red/yellow lentils
- Short grain rice
- Vegetable stock
- Turmeric powder
- Ground cumin
- Flat-leaf parsley
Lentil Soup Recipe tips
- You can omit the lemon if your’e not a citrus fan
- Use red lentils, you can mix it with adding yellow lentils
- Avoid other types of lentils as it will change the look and taste of this soup
Lentil Soup aka Shorbet Adas
- In a large pot heat olive oil on med-high heat. Add garlic, spices and onion and slightly brown.
- Add lentils, stir through until coated in olive oil.
- Pour in stock, give a thorough stir.
- Add in rice. Cook until rice and lentils are nearly done (about 20min)
- Add in veggies and lemon juice. Stir all ingredients together and then allow to simmer until all is tender (about 10min).
- Take pot off heat. Blend with your hand held mixer or blender until soup is part smooth, part chunky. (I like mine mostly smooth with just a little bit of a chunky texture)
- Serve with added parsley as garnish.
N.B., nutrition facts are an estimate based on closely matched ingredients.
Are you looking for something sweet afterwards? Try making No Bake Gooey Chocolate Pretzel Slice recipe. You’ll be licking your fingers!
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