Yellow Lentil Soup
Recipe Created by Ruth Paget
On
our monthly outings to the Detroit suburbs from downtown Detroit (Michigan), my
mother and I would often go to Dearborn for Syrian-Lebanese food.
One
of my favorite foods was a yellow lentil soup that was less spicy than an
Indian dal and more liquid. The name of
the soup was shorbat ads, which I ate with warm pita slices.
You
will need a crockpot and an immersion blender to make this recipe.
Serves
4
Ingredients:
-1
cup yellow lentils
-8
cups water for soaking
-8
cups water for cooking + more as needed
-1
tablespoon olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-1
(12-ounce) can chicken stock
-32
ounces water
-1/2
cup lemon juice
-olive
oil and paprika to garnish the soup
Steps:
1-Soak
lentils overnight in 8 cups water.
Lentils sometimes double in size.
The next day, rinse and drain lentils.
Set aside.
2-Sauté
onion and garlic in olive oil for 5 minutes in a skillet.
3-Add
lentils, chicken stock, water, and onion mixture to crock pot. Turn heat to high and cook for 10 hours.
4-When
the lentils are soft, turn the heat off and let the soup cool. Insert the immersion blender and purée
lentils till smooth.
5-Reheat
soup. Stir in lemon juice and top with
olive oil and paprika.
Serve
with warm pita bread (pocket bread).
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
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