Include in Print View:

Shurit Ads (Lentil Soup With Garlic and Cumin)

Shurit Ads (Lentil Soup With Garlic and Cumin recipe image
This Middle-Eastern soup features Red lentils, Stock, Onion, peeled & quartered, Tomato. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 300.9
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Middle-Eastern soup features Red lentils, Stock, Onion, peeled & quartered, Tomato. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 cup Red lentils
  • 2 quart Stock
  • 1 md Onion, peeled & quartered
  • 1 md Tomato, quartered
  • 2 teaspoon Garlic, coarsely chopped
  • 4 tablespoon Olive oil
  • 1 tablespoon Onion, finely chopped
  • 2 teaspoon Ground cumin
  • 1 teaspoon Salt
Directions
  1. 1
    Black pepper, freshly ground Lemon,
  2. 2
    cut into wedges
  3. 3
    Wash the lentils in a large sieve or colander
  4. 4
    set under cold running water until the draining water runs clear.
  5. 5
    In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat.
  6. 6
    Add the lentils, onion, tomato and garlic,
  7. 7
    reduce the
  8. 8
    heat to low, and
  9. 9
    simmer partially covered for 45 minutes, or until the lentils are tender.
  10. 10
    Meanwhile, in a small skillet, heat 1 tb of the oil over moderate heat.
  11. 11
    Add the chopped onions and, stirring frequently,
  12. 12
    cook for 10 minutes, or until they are soft and deeply browned.
  13. 13
    Set aside off the heat.
  14. 14
    Puree the soup through a food mill or
  15. 15
    pour the entire contents of the pot into a sieve
  16. 16
    set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp.
  17. 17
    Return the soup to the pot and, stirring constantly,
  18. 18
    cook over low
  19. 19
    heat for 3 or 4 minutes to
  20. 20
    heat through.
  21. 21
    Stir in the cumin, salt and pepper, and taste for seasoning.
  22. 22
    Just before serving, stir in the remaining 3 tbs of oil.
  23. 23
    serve , ladle the soup into a heated tureen,
  24. 24
    sprinkle lightly with the reserved browned onions and
  25. 25
    serve the lemon wedges separately

Nutrition Facts

Servings 6

Amount Per Serving
Calories 300.9kcal
% Daily Value *
Total Fat 16.1g25%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 4880.6mg204%
Total Carbohydrate 29.6g10%
Dietary Fiber 10.7g43%
Sugars 4.1g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ads, boiling, chopped, coarsely, cumin, finely, garlic, ground, lentil, lentils, middle-eastern, oil, olive, onion, peeled, quartered, red, salt, shurit, simmering
Read it online: https://www.chefs-mate.com/recipe/shurit-ads-lentil-soup-with-garlic-and-cumin/