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:
- Rinse the lentils and soak them in water for 30 minutes.
- In a large pot, heat some olive oil and sauté the onion and garlic until softened.
- Add cumin followed by lentils and mix.
- Add water and bring to a boil.
- Reduce the heat and let the soup simmer for 25-30 minutes or until the lentils are tender.
- Season with salt and pepper to taste.
- 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.
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:
- Rinse the lentils and soak them in water for 30 minutes.
- In a large pot, heat some olive oil and sauté the swiss chard until wilted.
- Add the sumac and cook for another minute.
- Pour in the broth and lentils and bring to a boil.
- Reduce the heat and let the soup simmer for 25-30 minutes or until the lentils are tender.
- Season with salt and pepper to taste.
- 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.
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:
- Rinse the lentils and soak them in water for 30 minutes.
- In a large pot, heat some ghee and sauté the onion until softened.
- Add the lentils and cook for another minute.
- Pour in the broth and lentils and bring to a boil.
- Add the jameed and bring to a boil.
- Reduce the heat and let the soup simmer for 25-30 minutes or until the lentils are tender.
- Season with very little salt (jameed is very salty) to taste.
- Top with ghee sauted in ghee.
- Serve hot.