Kuwaiti Red Lentil Soup Shaurabat Adas
"Serve with khoubiz (flat bread), salad, and pickles for a lovely light Arabian meal."
Original is 6 servings
Ingredients
- Lentils
-
-
- Sauce
-
-
-
-
Nutritional
- Serving Size: 1 (695.6 g)
- Calories 494.5
- Total Fat - 19.6 g
- Saturated Fat - 2.7 g
- Cholesterol - 0 mg
- Sodium - 229 mg
- Total Carbohydrate - 71.3 g
- Dietary Fiber - 26.8 g
- Sugars - 9.9 g
- Protein - 19.1 g
- Calcium - 127 mg
- Iron - 6.6 mg
- Vitamin C - 135.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a frying pan, heat olive oil and add the finely chopped onion.
Step 2
Fry gently until transparent, do not brown.
Step 3
Stir in garlic and spices (not sea salt), cook a few seconds, then add chopped fresh tomatoes.
Step 4
Pick over lentils, place in a sieve and rinse under cold running water.
Step 5
Put into a large pot and add 6 cups water.
Step 6
Bring to the boil, skimming off the scum.
Step 7
Once the lentils and water have come to the boil, add the onion mixture along with the dried black limes, each pierced twice with a skewer or a fork (Do not use a knife as she did that before and the loomis broke in half with the simmering and the soup was a pretty strong loomi flavour), also add the potatoes in now.
Step 8
Return to the boil and boil gently, uncovered for 20 minutes.
Step 9
Add sea salt to taste, and a little more water if soup looks too thick.
Step 10
Simmer gently for a further 25 minutes, uncovered, until the lentils and potato are tender, stirring occasionally.
Step 11
Serve hot in deep bowls with lemon wedges on the side to squeeze on to individual portions.
Tips
No special items needed.
0 Reviews
You'll Also Love
