Winter

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

May 16, 2011
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
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