Recipe: Lentil Soup - Shawrabat 'Adas
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- Habeeb Salloum
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Serves 6 to 8
Lentil soup, often served during Ramadan (Muslim month of fasting) is also very popular throughout the country at any time of the year.
1 cup dry split lentils
8 cups water
4 tablespoons cooking oil
1 large onion, finely chopped
1/2 pound ground lamb or beef
2 cloves garlic crushed
2 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon ground coriander seeds
4 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tablespoons lemon juice
Place lentils and water in a saucepan and bring to boil, then cover and cook over medium heat for 40 minutes or until lentils turn mushy.
Heat oil in a frying pan, then sauté onion over medium heat until golden brown and set aside.
In the meanwhile, thoroughly combine meat, garlic and 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper and 1/2 teaspoon of the coriander, then form into marble size balls.
Heat butter in frying pan, then fry meatballs until golden brown.
Stir into the lentils, the onions, meatballs, remaining 2 teaspoons of salt, 1 teaspoon of the pepper and 1/2 teaspoon of the coriander, cumin and turmeric, then cook over medium heat for further 10 minutes, adding more water if necessary. Stir in lemon juice and serve.
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Published on 4/1/06
