Yellow lentil soup - shorbet adass asfar
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Yellow lentil soup - shorbet adass asfar

A pureed yellow lentil soup flavored with cumin and garnished with fresh parsley. It is traditionally served during Ramadan.

Cook Lebanese

Ingredients

5 persons
  1. 2 cups yellow lentils, washed and drained
  2. 1/4 cup white rice, washed and drained
  3. 1 small potato, peeled and cut into cubes
  4. 1 medium onion, finely chopped
  5. 1/4 cup fresh parsley, finely chopped
  6. 1 tablespoon vegetable oil
  7. 1 teaspoon cumin powder
  8. 1 teaspoon salt
  9. - For serving: optional
  10. 1 loaf pita bread, roasted
  11. 4 tablespoons lemon juice

Method

60 minutes
  1. Add Photo

    In a saucepan, put the lentils, potato cubes, rice and 8 cups of water. Allow to boil on high heat for around 40 min.

  2. Add Photo

    Strain and reserve the cooking water.

  3. Add Photo

    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.

  4. Add Photo

    In a skillet, fry the onion with the vegetable oil until golden and soft.

  5. Add Photo

    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.

  6. Add Photo

    Finally, pour the soup in a deep bowl and garnish with fresh parsley.

  7. Add Photo

    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.

  8. Add Photo

    Note: Depending on the type of lentils, you might need more or less water to cook. Small-sized lentils require more water.

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