If I could have a penny each time I ate a bowl of this soup, I’d be a rich women.
This is one of the staples in our Ramadan iftar. I am currently eating this soup daily at iftar time and let me say that am enjoying every single sip.
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. In 20 minutes.
There are many variations for how to make shorbet adas, aka lentil soup, some add a little potato or even rice (as a thickener), or tomato (for the color I assume), some even experiment with different spices, like turmeric, or curcum. Some garnish it with parsley etc… You can even make the soup using other kinds of lentils, like red or brown (brown might take longer to cook). The recipe below is the result of experimenting with all of the above, am quite happy to say it’s a combination that am satisfied with. But by all means, feel free to experiment till you reach the perfect combination for your taste buds.
I am who can not resists dessert. I find myself having to limit my self to a couple of slices slice of cake, or one cupcake etc.. But this soup is one of those things that I can eat bowl after bowl, without having nightmares that my waistline is the size of an elephant. Its low fat, but you’ll never tell it is. Its also very creamy, without adding any cream or diary. Its like a haven to all diets, low fat, vegan, low cal etc…
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 -6 servings
A hearty, healthy, creamy yellow lentil soup that is low fat, vegan and low cal, that can be made in 20 minutes.
Ingredients
- 1 cup yellow lentils, rinsed
- 1 carrot, peeled
- 4 cups water
- 1 stick cinnamon
- 2 tbsp olive oil
- 1 onion, diced
- 1 tsp ground cumin
- 1/2 tsp sweet paprika (optional)
- 1 tsp salt
- Lemon juice, to serve
- Fried pitta bread cubes (or croutons)
Steps
- Place the lentils, carrots cinnamon and water in a large sauce pan. Bring to boil over high heat. Once it boils, reduce the heat to medium, and cover the pan. Simmer for 15 minutes, or until the lentils are puffed and soft.
- Heat a skillet over medium heat. Once its heated, add the olive oil and onions, sauté until the onions are transparent. Add the cumin and salt. Sauté until the onion are light brown.
- Add the onion to the lentils. Simmer for 5 minutes.
- Remove from heat. Use a blender (I use a stick blender)to puree the soup to desired consistency.
- Serve with fried pitta bread (or croutons) and a squeeze of lemon juice.
Happy fasting (whether you’re fasting or not)
So, what’s you favorite soup hearty, homey soup?
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