Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, yellow lentil soup - shorbet adass asfar. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Yellow lentil soup - shorbet adass asfar is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Yellow lentil soup - shorbet adass asfar is something that I’ve loved my whole life.
Unlike brown lentils which might require longer cooking time, yellow lentils cooks fast, so if you start now, you could have a bowl of hearty, healthy, low fat, and best of all simple lentil soup before you finish browsing the net. There are many variations for how to make shorbet adas, aka. This lentil soup recipe brings out the flavor of lentils combined with sour taste of lemon.
To get started with this recipe, we have to first prepare a few components. You can have yellow lentil soup - shorbet adass asfar using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Yellow lentil soup - shorbet adass asfar:
- Prepare 2 cups yellow lentils, washed and drained
- Prepare 1/4 cup white rice, washed and drained
- Get 1 small potato, peeled and cut into cubes
- Prepare 1 medium onion, finely chopped
- Make ready 1/4 cup fresh parsley, finely chopped
- Take 1 tablespoon vegetable oil
- Take 1 teaspoon cumin powder
- Take 1 teaspoon salt
- Prepare - For serving: optional
- Get 1 loaf pita bread, roasted
- Prepare 4 tablespoons lemon juice
Amazing soup with a surprisingly meaty. Tuscan Sausage and White Bean Soup is a hearty, flavorful dish perfect for dinner any night of the week. Adas Shorbat or lentil soup (شوربة عدس) is popular dish in all Arabic countries, there are many version of it. Today will share with you the classic recipe.
Instructions to make Yellow lentil soup - shorbet adass asfar:
- In a saucepan, put the lentils, potato cubes, rice and 8 cups of water. Allow to boil on high heat for around 40 min.
- Strain and reserve the cooking water.
- Put the lentil, rice and potato mixture in a food processor and blend while gradually adding some of the reserved water until you get a smooth, soup-like consistency.
- In a skillet, fry the onion with the vegetable oil until golden and soft.
- Pour the soup in a cooking pot on medium heat and add the fried onions, cumin, and salt. Stir for 5 min until soup thickens.
- Finally, pour the soup in a deep bowl and garnish with fresh parsley.
- A tasty addition to this delicious soup would be a squeeze of lemon and some roasted pita bread pieces that you sprinkle on top of the soup once it's served.
- Note: Depending on the type of lentils, you might need more or less water to cook. Small-sized lentils require more water.
Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base. PS my cook used to add one zucchini squash (qossah, I believe is the Egyptian name) After. This Lebanese lentil soup recipe is a favorite in Lebanon for breaking the fast during Ramadan. Today's post is from Marie-Claude Leroux of Marie's Pastiche for this Lebanese lentil soup. She is a French-Canadian blogger living in Nova Scotia and writes about exploring world cultures with kids.
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