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Middle Eastern Lentil Soups for Your Winter Cooking Class

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Middle Eastern Lentil Soups for Your Winter Cooking Class

1. Shorabet Adas This classic lentil soup is made with orange lentils, spices, and lemon juice for a simple but satisfying meal.

The Middle 3 Must-Try Middle Eastern Lentil Soups for Your Winter Cooking Class

Lentils are a staple in Middle Eastern cuisine and are used to make a variety of dishes, including soups. Here, we introduce you to three delicious lentil soups that are sure to warm you up on a cold winter day. Each of these soups has its unique flavor and ingredients, making them a perfect addition to your cooking class menu.

Ingredients:

  • 1 cup of orange lentils
  • 4 cups water
  • 1 onion, chopped
  • Olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of cumin
  • Salt and pepper to taste
  • 1 tablespoon of lemon juice
  • 1 tspn sumac
  • Fried Arabic bread croutons

Instructions:

  1. Rinse the lentils and soak them in water for 30 minutes.
  2. In a large pot, heat some olive oil and sauté the onion and garlic until softened.
  3. Add cumin followed by lentils and mix.
  4. Add water and bring to a boil.
  5. Reduce the heat and let the soup simmer for 25-30 minutes or until the lentils are tender.
  6. Season with salt and pepper to taste.
  7. Stir in the lemon juice top with sumac and croutons and serve hot.

2. Asret Hamud This brown lentil soup is made with swiss chard, lemon juice, pomegranate molasses, and sumac for a unique and flavorful dish.

A warm and inviting bowl of Lentil Soup sits on a table surrounded by fresh bread, herbs, and spices. The soup has a rich, earthy color and is filled with tender lentils, vegetables and spices. A spoon rests on the rim of the bowl, inviting the viewer to enjoy a taste of the authentic flavors of Arabic cuisine. The image captures the comfort and heartiness of the dish, showcasing its place as a staple of Arabic cuisine and a must-try at Beit Sitti.

Ingredients:

  • 1 cup of brown lentils
  • 4 cups water
  • 1 bunch of swiss chard, chopped
  • 1 teaspoon of sumac
  • 1 tablespoon of pomegranate molasses
  • Salt and pepper to taste
  • 1 tablespoon of lemon juice

Instructions:

  1. Rinse the lentils and soak them in water for 30 minutes.
  2. In a large pot, heat some olive oil and sauté the swiss chard until wilted.
  3. Add the sumac and cook for another minute.
  4. Pour in the broth and lentils and bring to a boil.
  5. Reduce the heat and let the soup simmer for 25-30 minutes or until the lentils are tender.
  6. Season with salt and pepper to taste.
  7. Stir in the pomegranate molasses and lemon juice and serve hot.

3. Rashoof Soup This soup combines jameed, brown lentils, and garlic for a hearty and flavorful dish.

A steaming hot bowl of Rashoof Soup sits on a table, surrounded by fresh bread, herbs and spices. The soup has a rich, golden color, with pieces of tender chicken, vegetables and noodles visible. A spoon sits on the rim of the bowl, inviting the viewer to dig in and experience the authentic flavor of the Rashoof Soup. The image captures the comforting and hearty nature of the dish, showcasing its place as a staple of Arabic cuisine and a must-try at Beit Sitti.

Ingredients:

  • 1 cup of brown lentils
  • 4 cups of meat stock
  • ½ cup jameed (dried, hard goat’s milk)
  • 2 cloves of garlic, minced
  • ghee
  • Salt and pepper to taste

Instructions:

  1. Rinse the lentils and soak them in water for 30 minutes.
  2. In a large pot, heat some ghee and sauté the onion until softened.
  3. Add the lentils and cook for another minute.
  4. Pour in the broth and lentils and bring to a boil.
  5. Add the jameed and bring to a boil.
  6. Reduce the heat and let the soup simmer for 25-30 minutes or until the lentils are tender.
  7. Season with very little salt (jameed is very salty) to taste.
  8. Top with ghee sauted in ghee.
  9. Serve hot.