Syrian Red Lentil Soup (Shurbat Addes)
Recipe: #23359
April 04, 2016
Categories: Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Everyone from the region makes this recipe"
Original is 4 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (225 g)
- Calories 449.9
- Total Fat - 8.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 880.6 mg
- Total Carbohydrate - 70.8 g
- Dietary Fiber - 31.2 g
- Sugars - 8.5 g
- Protein - 26.1 g
- Calcium - 86.3 mg
- Iron - 7.9 mg
- Vitamin C - 64.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Rinse the lentils, pick them over for stones or other miscellaneous material, and bring them to a boil with 2 quarts of water. Lower to a simmer.
Step 2
Stir occasionally to make sure they aren't sticking in a large lump on the bottom, otherwise they may scorch.
Step 3
Simmer for about 40 minutes, until they have dissolved into a puree.
Step 4
While the lentils are cooking, grind the garlic, coriander seed and salt in small food processor into a coarse paste.
Step 5
Fry this paste in the olive oil for about 1 minute, being careful not to burn the garlic.
Step 6
Add to the soup and let simmer a bit longer.
Step 7
Taste and adjust first for texture first (by adding water)
Step 8
Then add salt as needed to make it flavorful.
Step 9
Serve in individual cups garnished with cilantro and a pinch of the cumin and pepper, and a lemon and orange wedge on the side.
Tips
No special items needed.
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