When the weather turns chilly and you're craving something warm, comforting, and nutritious, Arabic lentil soup is the perfect choice. This traditional soup, known as "Shorbat Adas" in Arabic, is a staple in many Middle Eastern households. It’s not just about nourishment; it's about the rich history and culture that come with every spoonful.
Arabic lentil soup is beloved for its simplicity and heartiness. Lentils are a powerhouse of nutrition, packed with protein, fiber, and essential minerals. This soup combines these nutritious legumes with aromatic spices and fresh vegetables, making it a well-balanced meal that’s both satisfying and healthy.
Ingredients:
- Masoor Dhal - 1 cup
- Carrot - 1 (chopped finely)
- Tomato - 1
- Lemon Juice - 2 tsp.
- Salt - as needed
- Bay Leaf - 1
- Black Pepper - 8 to 10
- Oil - 2 tsp.
- Cumin Powder - ½ tsp.
- Turmeric Powder - ¼ tsp.
Method:
- Wash and soak masoor dhal for 15 minutes.
- In a pan, heat oil and add bay leaf and black pepper and fry for half a minute.
- Now add the finely chopped carrots and dhal and fry for a minute.
- Add enough water, turmeric powder, chopped tomato and salt and pressure cook for 3 whistles.
- Remove the lid and let the mixture cool down.
- Now blend the dhal mixture inn a mixer or hand blender. The mixture will become soft and creamy.
- Now heat the soup in a pan by adding water if needed.
- When it boils, switch off the stove and add lemon juice.
- Serve the soup hot.
Serving Suggestions:
This soup is traditionally served with a side of crusty bread or pita, which is perfect for dipping. For a complete meal, pair it with a simple salad or some pickled vegetables. The lemon wedges are not just for garnish; a squeeze of fresh lemon juice right before eating adds a delightful tang that lifts all the flavors.
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