Winter

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

May 16, 2011
3 Ratings
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
Ingredients
  • 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
In This Recipe
Directions
  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
Contest Entries

See what other Food52ers are saying.

  • Suma Chandrasekaran
    Suma Chandrasekaran
  • Catherine Green
    Catherine Green
  • Joy Betesh
    Joy Betesh
  • Panfusine
    Panfusine

5 Reviews

blissjunkie May 23, 2020
I made this recipe on a whim because I love red lentils. It immediately became a household favorite, and now my partner asks me to make it at least monthly. I usually double the recipe. It takes about 1-1/2h start to finish, but it's really easy to put together. Very tasty! My changes: chicken broth instead of water; omit the flour; use ground cumin per recipe plus an extra 1/2 t whole cumin seed (for visual appeal and more flavor); triple the olive oil (I love good fats!). Finished product is delicious drizzled with a little more olive oil and lots of fresh cilantro.
 
Suma C. June 2, 2015
wasn't sure if you meant ground cumin and coriander but thats what I used! I think it might be easier to sautee the garlic separately and just mix in the spices directly into the soup as they started to smell a bit burnt when using the ground forms. I just shortened the sautee time though and turned out great. Ate with some warmed pita!
 
Catherine G. February 10, 2015
I love this soup and this recipe. Feels like life itself. Thank you.
 
Author Comment
Joy B. May 19, 2011
Thanks, Panfusine, comforting and filling, too!
 
Panfusine May 18, 2011
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!