Shorabet Adas Bil Hamud – Lentil Soup With Lemon Recipe

RatingDifficultyBeginner

His lentil soup defies what people typically think of lentil soup as being. It is light, spicy, and a striking red color, and it is based on the Turkish lentil soup mercimek corbasi.

Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
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  cup Lentils (green)
  cup Potatoes
  cup Chard (cut into strips, 'Silek' in Arabic)
  Onions (large)
  Garlic cloves
 ½ tsp Salt
  tsp Black pepper
 ½ tbsp Cumin (powder)
  cup Lemon juice
  tbsp Olive oil
 4 cup Water


1

Put the olive oil, chopped onion and crushed garlic in a pot and fry on high heat for about a minute.

2

Add the lentils, cumin, salt and black pepper and mix well.

3

Add the water, cover, and bring to a boil on high heat. Then let simmer on medium until the lentils are soft (about 15 minutes).

4

Add the potatoes and lemon juice, and let simmer covered until the potatoes are almost done (about 20 minutes).

5

Then add the chard and simmer uncovered for another 10 minutes.

Ingredients

  cup Lentils (green)
  cup Potatoes
  cup Chard (cut into strips, 'Silek' in Arabic)
  Onions (large)
  Garlic cloves
 ½ tsp Salt
  tsp Black pepper
 ½ tbsp Cumin (powder)
  cup Lemon juice
  tbsp Olive oil
 4 cup Water

Directions

1

Put the olive oil, chopped onion and crushed garlic in a pot and fry on high heat for about a minute.

2

Add the lentils, cumin, salt and black pepper and mix well.

3

Add the water, cover, and bring to a boil on high heat. Then let simmer on medium until the lentils are soft (about 15 minutes).

4

Add the potatoes and lemon juice, and let simmer covered until the potatoes are almost done (about 20 minutes).

5

Then add the chard and simmer uncovered for another 10 minutes.

Shorabet Adas Bil Hamud – Lentil Soup With Lemon Recipe

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