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
Continue After Advertisement
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
Directions
-
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
See what other Food52ers are saying.