Lemony Red Lentil Soup with Coriander, Cumin & Garlic (Addes Soup)

By • May 16, 2011 • 2 Comments

17 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This is a very hearty and nourishing soup that my mother-in-law, Jamile Betesh used to make. Lentils or Addes in Arabic is an important ingredient in Syrian cooking because it was inexpensive, yet very nutritious, and delicious! Along with a bowl of addes soup, all you need to complete this dirt cheap meal is some warm pita bread(for dunking) and a green salad.Joy Betesh

Serves 4-6

  • 1 1/2 cups red lentils
  • 6 cups water
  • 4 cloves garlic crushed
  • 2 teaspoons coriander
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 1/4 tablespoons olive oil
  • juice of 1-2 lemons
  • 1 tablespoon flour
  • 2 tablespoons water
  1. Rinse the lentils, then put in a pot with the water and bring to a boil. Cook the lentils for about 45 minutes on medium fire till they become thick and creamy. Squeeze the lemon into the pot and cook 10 -15 minutes longer
  2. In a small bowl mix the garlic, coriander, cumin and salt till it forms a paste. Put the olive oil in a small frying pan and add the paste and saute till golden for 2-3 minutes. Add to the hot soup and let cook another 10 minutes.
  3. Mix the flour with the water and using a strainer, strain into the soup, stirring the soup constantly, so there are no lumps. Cook another 2-3 minutes. Garnish with sprigs of cilantro or parsley
Jump to Comments (2)

Tags: hearty

Comments (2) Questions (0)

Default-small
Default-small
Img_0021

over 3 years ago Joy Betesh

Thanks, Panfusine, comforting and filling, too!

Dsc_0122.nef-1

over 3 years ago Panfusine

Total Comfort food. This is almost exactly the way I make Masoor dal (red lentil dal), Indian style...except for the tempering step!, 2 rotis and you need nothing more!