Recipe: Lentil Soup - Shawrabat 'Adas

View Photos (1) Image © 2006 Habeeb Salloum

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.

* * * * *

Published on 4/1/06