Prep 25 mins
Cook 45 mins
Definatly 5 stars. Perfect for Ramadan after iftar and prayers. I don't not measure the amounts of each ingredient so they are all approximate to be added to personal taste. This is a version of Iraqi Shorba originally found on http://www.geocities.com/umhajar/phood1.html in combination with Hasa Al-Khadr (Vegetable Soup).
- 1 medium cooking onion
- 1⁄4 cup olive oil
- 1 whole dried lime, pierced once with a skewer (loomi, Not optional! It gives it's distinctive taste to this soup)
- 2 tablespoons tomato paste
- 3 garlic cloves, crushed
- 1 medium tomatoes, chopped
- sea salt
- fresh ground black pepper
- 1⁄2 teaspoon ground cumin
- 1⁄4 cup fresh cilantro, chopped
- 1 large carrot, diced
- 1 medium yellow potato, diced
- 3 1⁄2 cups chicken stock (I use my own homemade)
- 1⁄4 cup red lentil
- 1⁄4 cup rice vermicelli, broken up
- 1 lemon, a fresh squeeze for each serving (optional but delicious)
- Fry onions in olive oil over medium heat until they are transparent.
- Add pierced whole loomi, carrot and potato dice and cook for a further 7 minutes.
- Add garlic, sea salt, freshly ground black pepper, and ground cumin.
- Add the tomato, tomato paste, chicken stock & cilantro.
- Cook until vegetables are almost tender, add red lentils and cook for an additional 10 minutes.
- Adjust salt to taste.
- Add broken up vermicelli noodles and cook until done (not mushy).
- Squeeze the lemon into the soup or on individual servings.
I made this for DH's lunch today and he really liked it. I loved how simple and quick it was to cook up- perfect for lunches. :) It went really well with hot and fresh bread from out of the oven. Yum! Thanks for posting.