Lemony Red Lentil Soup with Coriander, Cumin & Garlic (Addes Soup)
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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 cup red lentils
- 6 cups water
- 4 cloves garlic crushed
- 2 teaspoons coriander
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 1/4 tablespoon olive oil
- juice of 1-2 lemons
- 1 tablespoon flour
- 2 tablespoons water
- 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
- 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.
- 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
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
Tags: hearty
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about 2 years ago Joy Betesh
Thanks, Panfusine, comforting and filling, too!
about 2 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!