Shorbet Adas bi Kammoun
The Quirky Foodster Team
Ingredients
- Red lentils, rinsed — 400 g (14 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Ground cumin — 2 tsp
- Olive oil — 2 tbsp
- Water or vegetable stock — 1.4 L (48 fl oz)
- Salt and pepper — to taste
- Lemon wedges, to serve
Method
- Heat the olive oil in a large pot and sauté the onion and garlic until softened.
- Add the cumin and cook briefly to release its aroma.
- Add the lentils and water or stock, and bring to a boil.
- Simmer for 25–30 minutes until the lentils are very tender.
- Blend until smooth, either in batches or directly in the pot with an immersion blender.
- Season with salt and pepper, and serve hot with lemon wedges.
Introduction: A warming red lentil soup fragrant with cumin, a simple and nourishing Palestinian everyday soup.
Cultural Background: Lentil soup is a staple across Palestinian households, its affordability and comforting warmth making it a common choice, especially in the cooler months, often finished with a squeeze of lemon at the table.
Tips: Toast the cumin briefly in the oil before adding liquid, as this deepens its flavour. Blend thoroughly for the smoothest, most comforting texture.
Variations: Add a little chilli for a spicier version. Top with crispy fried onions for texture.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, until warmed through.
FAQs:
Q: Is cumin the defining spice in this soup?
A: Yes, its warm, earthy aroma is central to this dish's character, distinguishing it from other regional lentil soups.
Q: Can this soup be made vegan?
A: Yes, it's naturally vegan as written, using vegetable stock.
- Red lentils, rinsed — 400 g (14 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Ground cumin — 2 tsp
- Olive oil — 2 tbsp
- Water or vegetable stock — 1.4 L (48 fl oz)
- Salt and pepper — to taste
- Lemon wedges, to serve
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