Lentil Soup (Shorbat Adas)

Lentil Soup

We usually have lentil soup when we fix our Middle Eastern meals. It is a good way to start a meal.  It could actually pass as a meal on it’s own. We always make a big batch, we like it that much. And it is always better the next day.

During Lent, our Fridays are meatless. When we run out of ideas on what to fix, lentil soup is our “go to” dish since it is so easy to cook. You wouldn’t even think it is meatless!!!!  Sometimes a do a variation and add leafy vegetables like spinach or kale.

Lentils are calories and high in nutrition it  lowers cholesterol,  stabilizes blood sugar, good for weight loss,  increases energy, and is a very good protein source.

Ingredients:
1 cup yellow lentils
1 tbsp vegetable oil
1 onion, sliced
1 tsp cumin powder
1/2 tsp chili flakes (optional)
3-4 cups vegetable stock
juice of 1 lemon
salt and pepper to taste
coriander or parsley to garnish

Directions:

Rinse and soak lentils in water overnight. Drain.

In a pot, heat oil. Add onions and cook over medium heat for about 5 minutes.

Add the lentils,cumin powder, chili flakes and stock. Boil for around half an hour or until the lentils are cooked.

You can adjust the stock amount depending on how thick you want the soup to be.

When cooked, put the soup in a blender and pulse several times until thick.

Season with salt, pepper and lemon.

Garnish with coriander or parsley and serve.

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