Popularly known as shorbit adas in the Middle East, this recipe is not the usual bland and dull lentil soup. Egyptian red lentil soup is a perfect blend of flavor, spice and heat. It is a hearty, delectable, filling soup that can be had as a satisfying and healthy meal.
Apart from being rich in protein and fibre, red lentils also contain a good amount of iron, B vitamins, magnesium and folate. They are packed with antioxidants like flavonoids and flavanols, similar to those found in tea, red wine, cocoa and grapes.
This soup is usually made with vegetable broth. You can, however, include meat stock or chunks of meat in this recipe. Make this incredible soup to warm up yourself on any day.
Egyptian Red Lentil Soup
Preparation Time: 30 Minutes
Cooking Time: 1 Hour
No. Of Serving: 6
1 cup red lentils
1 large potato
1 stalk celery
4 garlic cloves
½ tsp cayenne pepper
2-3 red chilies
2 tsp ground cumin
1 bay leaf
½ tsp turmeric
2 tsp lime juice
2 tsp butter
Salt and pepper
Few slices of lime
¼ cup yoghurt
1. Rinse the red lentils at least for three times in warm water to remove the impurities. Soak them in a bowl containing cold water for half an hour.
2. In the meantime, slice the onions and mince the garlic cloves. Wash and dice the potato and carrot. Cut the tomatoes into cubes. Chop the celery into long thin strips. Gently crush the red chilies and beat the yoghurt.
3. Place a large pan or pot over a medium flame and heat 2 teaspoons of butter. To make your soup healthy, use olive or refined oil in the place of butter. When the butter melts, add garlic and onion to it. Saute the mixture for 2-3 minutes until the onion turns transparent and the garlic leaves a mild aroma. Add bay leaf, ground cumin and turmeric powder.
4. Add the tomatoes and cook until softened. Toss in the celery stalks, carrot and cook for three minutes. Add the potatoes and stir for a few more minutes. Add the soaked lentils into the pan and pour four cups of water into it. While soaking the lentils, a small amount of nutrients will leach out into the water. Hence, you can add the water used for soaking into the pot.
5. Add cayenne pepper, crush red chilies and salt into the soup. Bring the content of the pot to a boil. Cover, reduce the heat to low and simmer for 45 minutes or until the lentils become soft. Remove the bay leaf and puree the soup in batches in a food processor or blender until smooth. Alternatively, use an immersion blender to obtain a silky liquid.
6. Return the pureed liquid to the pot, adjust the seasoning and cook for a few minutes. Add fresh lime juice and stir the soup. Remove from heat and ladle into soup bowls. Garnish with lime slices on the sides and add a teaspoon of yoghurt over the top in each bowl. Serve hot with bread, rice or have it plain.
Photo Credit : Beneficialfarmscsa.wordpress.com/2011/12/03/carrot-red-lentil-and-ginger-soup-recipe/