Community Pick
Shorbat Adas(Middle Eastern Lentil Soup)
photo by Theresa H.
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 8 cups water
- 1 1⁄2 cups small red lentils
- 3 Maggi chicken cubes
- 1⁄2 cup finely diced onion
- 1 garlic clove (grated)
- 1 1⁄2 teaspoons fresh parsley
- 3⁄4 teaspoon cumin
- 1⁄2 - 1 teaspoon turmeric
directions
- Wash and drain lentils.
- In a large pot, combine all ingredients.
- Bring to a boil, then let simmer on medium/low for about 35 minutes.
- Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
- Serve in with lemon wedges, on side.
- Enjoy!
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Reviews
-
Very good base start. Since I use only organic ingredients and wanted a vegitarian dish I modified it a bit. The Maggi cubes while containing no actual chicken has way to much sodium for me and I used my own vegetarian broth that I create. I also added diced carrots and then put the entire soup in the blender for a crushed lentil soup. My family loved it and it is now a staple in our diet.
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Thanks for the recipe! I used split red lentils from the Arabic store, which cooked about 10-15 minutes faster than whole lentils. I only had 1 Maggi Chicken cube left, so I added 4 teaspoons of Maggi Tomato and Chicken flavored powder. I am saving this to my favorites and will definitely make it again!
see 16 more reviews
Tweaks
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this soup was soooo easy to make and delicious! I used dried parsley because I couldn't get fresh, veggie stock cubes instead of chicken, and didn't have any lemons. I can't stress enough how GOOD this soup is! thanks for sharing the recipe. (i hope my 5 stars showed up, my browser was having issues)
RECIPE SUBMITTED BY
chef FIFI
United States