Shorbat Addis! (Syrian-Lebanese Red Lentil Soup)
So I've posted this recipe (or variations of it) a few times in the past but not in quite some time, so I thought I'd re-post. It is so easy to make, really delicious, and nutritious, too. And it'll make your house smell delicious as it simmers. This recipe makes 2 quarts, but it tastes better the 2nd or 3rd day and it freezes well also. The recipe I use contains chicken broth, but it is just as delicious when made vegan/vegetarian using vegetable broth as a substitute. A bowl of this soup along with a piece of bread and maybe a piece of fruit is complete and filling meal. If you enjoy soup, I hope you make this. You won't be sorry.
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Red Lentil Soup with Spinach
Makes about 2 quarts
4 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 teaspoons whole cumin seed
2 teaspoon turmeric
1 teaspoon crushed hot pepper
2 teaspoons kosher salt
1 (15 oz. Can) diced tomatoes
2 cups red lentils
8 cups chicken broth
2 medium potatoes, peeled and diced
4 cups (4-6 ounces) fresh spinach, chopped
¼ cup lemon juice
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and bell pepper; saute slowly until caramelized. Add the garlic, cumin, turmeric, hot pepper, and salt; cook another minute or two. Add the tomatoes, and cook them until the juice reduces and everything forms a sort of paste. Add the lentils and broth; bring to a boil then lower it to a simmer. Cook the soup for about 30 minutes, then add the potatoes and simmer another 30 minutes or until the soup thickens and the lentils become very soft. Stir in the spinach and cook another 5 minutes. If it becomes too thick, add additional broth or a little water. Stir in the lemon juice and remove from the soup from the heat.
Makes about 2 quarts
4 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 teaspoons whole cumin seed
2 teaspoon turmeric
1 teaspoon crushed hot pepper
2 teaspoons kosher salt
1 (15 oz. Can) diced tomatoes
2 cups red lentils
8 cups chicken broth
2 medium potatoes, peeled and diced
4 cups (4-6 ounces) fresh spinach, chopped
¼ cup lemon juice
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and bell pepper; saute slowly until caramelized. Add the garlic, cumin, turmeric, hot pepper, and salt; cook another minute or two. Add the tomatoes, and cook them until the juice reduces and everything forms a sort of paste. Add the lentils and broth; bring to a boil then lower it to a simmer. Cook the soup for about 30 minutes, then add the potatoes and simmer another 30 minutes or until the soup thickens and the lentils become very soft. Stir in the spinach and cook another 5 minutes. If it becomes too thick, add additional broth or a little water. Stir in the lemon juice and remove from the soup from the heat.
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