Lentil Soup (Shorabat Addas)

A Classic Middle Eastern Soup

 

INGREDIENTS:
1 1/2 cups Red Lentils (rinsed and drained)
10 cups chicken stock (or ten cups water for vegan/vegetarian recipe)
1 cup or 1/2 a medium chopped white onion
2 cups or 2 large carrots peeled and chopped
3 tbs extra virgin olive oil
1 1/2 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp coriander seed
2 tsp salt
1 tsp black pepper
lemon for taste
2 or three tbs parsley for garnish (optional)



DIRECTIONS:
First you will need to wash and drain the lentils. Next in a medium to large stock pot you will add the 10 cups chicken stock or water and the drained lentils.  Cook on low heat for 30 minutes be sure to cover the pot with the lid as the steam will help cook the lentils. Stir the lentils two to three times during the 30 minute cooking time.  In a separate small pot, add the olive oil and the onions cooking on medium to low heat for about 10 minutes or just until the onions are lightly browned.  Then add the carrots to the onions and cook for another 5 minutes. Once the lentils have cooked add the onions and carrots and stir in the spices cooking for another 10 minutes on low heat or just until the carrots have become soft.

Once the lentil soup is done you can add a squeeze of lemon for taste and garnish with a little bit of parsley.
Enjoy!