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Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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Shorbit Adas (Lentil Soup)

lentil soup

Lentil soup is the most traditional soup in the Syrian Kitchen. A staple food in Ramadan where many restaurants and street stands sell it hot in bowls embelished with lemon slices. This soup can be made with brown or red lentil.

 

 

 

 

 

  

Ingredients

  • 1 cup lentils
  • 5 cups chicken stock or water
  • 1 medium chopped onion
  • 2 tablespoon olive oil or butter or ghee
  • 1/2 teashppon cumin
  • salt and pepper to taste
  • A dash of salt
lentil soup

Directions

  1. In a pot on a medium heat, saute the onion in olive oil or butter. You can skim this step and boil the onion with the lentils to reduce fat content.
  2. Add stock or water and lentils. When they start boiling, turn the heat to low and leave for one hour until completely done.
  3. Add cumin, salt and pepper.
  4. If you are using red lentil, the soup is ready to eat at this point country style. For brown lentil and for a smoother feel for red lentils, puree the mixer in a blender until it reaches desired consistency.
  5. Serve warm with lemon wedges.

 

Comments (2)
  • Ray  - Syrian Food
    Hello,

    I am looking for the method to properly cook Riesh (Lamb ribs/chops) over a wood fire. This is my favorite Syrian food.
  • Ghinwa  - Lamb ribs/chops
    Hi Ray, I agree. Lamb ribs/ riesh is a favorite Syrian grilled food (although you do not get much of them :)
    I would marinade them first (15-60 minutes) in about 1/4 cup of lemon juice and 1/4 cup olive oil, and of course mashed garlic, paprika, salt and pepper and feel free to add other spices. Once marinated, lay on your hot grill and turn when one side is done.
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