Lentil Soup (shorbat Adas)

INGREDIENTS

1 cup yellow lentils2 tablespoon butter1 onion, sliced1 tomato, grated1 teaspoon cumin powder½ teaspoon chilli flakes (optional)3-4 cups chicken stockJuice of 1 lemonSalt and pepper to tasteCoriander or parsley to garnish

METHOD

• Rinse and soak lentils in water overnight.
Drain the water out.
• In a pan, heat butter until it melts.
• Add onions and cook over medium heat until it JUST starts to caramelize.
• Add the lentils, tomato, cumin powder, chilli flakes and stock.
• Boil for around half an hour or until the lentils are cooked.
• You can adjust the stock amount depending on how thick you want the soup to be.
• When cooked, run the soup in a blender until soup.
• Season with salt, pepper and lemon.
• Garnish with coriander and serve with Arabic bread gently warmed in the oven.

INFO & TIPS

-a bit of garlic (1 clove of garlic) may be added (when adding the other spices), to give the soup a bit more of a 'zing'. A Middle Eastern soup, it is relatively bland when compared to Haleem, Nihari, etc.

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