Shared by Adeena Bleich and Sharon Fargo
Shared by Adeena Bleich and Sharon Fargo
Shorbat Adas (Syrian Red Lentil Soup)
Yield: 4 servingsTime: 40 min
Shorbat Adas (Syrian Red Lentil Soup)
Yield: 4 servingsTime: 40 minFamily Journey
Qamishli, SyriaNesher, Israel
Los Angeles
This recipe was shared by Adeena Bleich and Sharon Fargo. Read more about their family in "The Lentils That Sustained a Family as They Fled Syria" and try their recipe for harissa (overnight chicken with wheat berries).
Ingredients
- 3 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- 2 cups dried red lentils
- 1 teaspoon ground coriander
- ¼ teaspoon ground sweet paprika
- 6 cups water
- ¼ bunch fresh cilantro leaves, roughly chopped
- 1 ½ teaspoons kosher salt
Preparation
Step 1
Place the oil into a pot over medium heat and add the onions. Saute the onions for 5-8 minutes until softened and translucent, mixing often.
Step 2
Add the red lentils, ground coriander, paprika, water, cilantro and kosher salt. Mix well and bring the mixture to a boil. Reduce heat to low, cover with a lid and cook on a simmer for about 25 minutes or until the lentils have broken down and the soup thickens.
Step 3
Serve the soup hot with bread on the side.
