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Red lentil soup – Shorbit adas

Enjoy your red lentil soup with a dash of lemon juice and oven-toasted pita bread

Lentils in general are a great source of protein. They are rich in fibers and micro-nutrients and low in calories. Red lentils are hulled lentils split in half; they cook relatively faster. Red lentils are the main ingredient of Shorbit el adas, a soup commonly prepared in Lebanon and other Arab countries where it is usually prepared during Ramadan for Iftar. All in all, red lentil soup makes a perfect nutritious meal, especially on cold winter days.

Total servings: 6-8


¾ cup yellow onion, chopped

¾ cup carrots, cubed

½ cup potato, diced

1 garlic clove, finely minced

1½ cups orange lentils

3 tbsp. rice

½ tsp ground cumin

½ tsp salt

¼ tsp ground turmeric

¼ tsp white or black pepper

2 tbsp. extra virgin olive oil

8 cups water

3 tbsp. lemon juice

Preparation Steps:

  1. Rinse lentils and rice in cold water
  2. In a cooking pot, heat extra virgin olive oil and saute the onion and garlic. Season with the cumin, turmeric, pepper and salt
  3. When the onion turns soft, add the water and vegetables (potato and carrot) and bring to a boil
  4. Stir in the lentils and rice and  bring to a boil one more time
  5. Reduce the fire and let simmer with the lid on for 30 mns on until the lentils are well done
  6. When the lentils are tender enough, remove from fire, add the lemon juice and serve hot with oven-toasted pita bread on the side

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