Wonderful Iraqi Shorba (Soup) (Gluten Free)

Total Time
1hr 10mins
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).

Ingredients Nutrition

Directions

  1. Fry onions in olive oil over medium heat until they are transparent.
  2. Add pierced whole loomi, carrot and potato dice and cook for a further 7 minutes.
  3. Add garlic, sea salt, freshly ground black pepper, and ground cumin.
  4. Add the tomato, tomato paste, chicken stock & cilantro.
  5. Cook until vegetables are almost tender, add red lentils and cook for an additional 10 minutes.
  6. Adjust salt to taste.
  7. Add broken up vermicelli noodles and cook until done (not mushy).
  8. Squeeze the lemon into the soup or on individual servings.
  9. Enjoy!
Most Helpful

5 5

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.