Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup)
photo by JustJanS
- Ready In:
- 1 cup lentils, rinsed
- 7 cups water
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 4 garlic cloves, crushed
- 2 cups stewed tomatoes
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon cayenne
- 1⁄4 cup white rice, uncooked
- 1⁄4 cup lemon juice
- Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
- In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
- Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.
Questions & Replies
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I love this recipe but I make this more like a stew as a complete meal than as a soup. I add three diced carrots, three stalks of celery, and two potatoes, red split lentils (no need to soak) and brown rice. Plus a tsp of cayenne, and sometimes I don't bother with the lemon. It is my favourite winter dish and so handy because I can bring it to work and rest assured that I am actually eating some protein!
This is a wonderful soup recipe. It has a light, bright flavor. I halved the amount of cumin, and will do that again next time. I also used cooked brown rice, so I cut the cooking time in half. I tasted it after it simmered about 10 mins. and thought it was a little bland. I let is sit for about an hour and then squeezed the lemon and that really woke it up. Thanks for sharing this simple and incredibly healthy recipe. I'll be making it again.
Such an easy soup, we really enjoyed it. I was a little leary about not using broth, but providing you season well, it works. I used brown rice, and added a bit too much, so most of the liquid is gone, but that's OK the leftovers will be more stew like. I was also a little more heavy handed with the garlic - yum! I used red lentils because that's what I had, but I'm sure any lentil would be great.
Yum, delicious for DH, DD (toddler) and I. I used Turkish brown lentils and red lentils in the same amount as the rice, my own homemade chicken stock in replacement of the water which made it even more flavorful, a little extra garlic. I pureed my canned plum tomatoes to very pureed with only little bits. I used sea salt for the salt to taste, white Basmati rice and freshly squeezed lemon juice. I will make this again. Made for NA*ME Tag.
What a light and refreshing soup. I caramelized the onions/garlic in the stock pot, removed them, and then simmered the lentils with all the other ingredients in the stock pot--this saved washing an extra pot. I ended up adding a lot of seasonings--garlic salt, hot sauce, paprika, and double the cumin called for. I even threw in some hummus to add a little spark.
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This was wonderful. I did make a few little changes: I used brown rice instead of white and I sauted the onions and garlic in an olive oil infused with Thai chiles for a little extra spice, then dumped the onions and everything else into the crockpot and set it on low for eight hours. Around hour six, I saw that the broth was very watery, so I tossed in 1/3 cup split red lentils. These dissolved by the end of cooking time and gave the broth a nice soupy texture that was still much lighter than "creamy". I will add them from the beginning next time.
Very easy to make, and very low fat. Surprisingly, this made a very thick soup (I was expecting something a bit thinner). Maybe that's because I forgot to cover pot until the lentils were already half done:D I read somewhere that every soup starts with a good broth, so instead of the water and salt I used something called "Better Than Bouillon" which is better, but also very expensive.:( BF found the spice combination unusual but good. I might not characterize it as unusual but I sure like the cumin/lemon juice combination! Sour and spicy!