Syrian Red Lentil Soup (Shurbat Addes)
Created by dienia b on April 4, 2016
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #23359
Ingredients
- 2 cups lentils (red lentils, no other color for this recipe)
- 6 cloves garlic
- 1 teaspoon coriander seed
- 1 1/2 teaspoons kosher salt (more as needed)
- 2 tablespoons olive oil
- Garnish
- 1 tablespoons fresh cilantro
- Ground cumin, pinch
- Aleppo pepper, dash (optional)
- Dukkah, dash (optional)
- Chili flakes
- 1 lemon (4 wedges)
- 1 orange (4 wedges)
How to Make
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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.
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Step 2: Stir occasionally to make sure they aren't sticking in a large lump on the bottom, otherwise they may scorch.
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Step 3: Simmer for about 40 minutes, until they have dissolved into a puree.
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Step 4: While the lentils are cooking, grind the garlic, coriander seed and salt in small food processor into a coarse paste.
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Step 5: Fry this paste in the olive oil for about 1 minute, being careful not to burn the garlic.
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Step 6: Add to the soup and let simmer a bit longer.
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Step 7: Taste and adjust first for texture first (by adding water)
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Step 8: Then add salt as needed to make it flavorful.
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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.
Nutritional Facts
- 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