By Dima Sharif: ‘Perhaps, a less popular soup than its counterpart – the red lentil soup, this is a much more interesting and a deep earthy-flavoured soup that is brought to life with the freshness of lime and coriander. This soup comes from the cuisine of the villagers who were known to cook whatever was produced in their lands and they could barter with their neighbouring villagers. As is typical of any villagers’ food, simple ingredients make extraordinary flavours in this hearty soup.’ Do read our Ramadan Special story that also include other women entrepreneurs from the food business.
Shorabet Adas Binni ~ Brown Lentil Soup with Fresh Herbs and Lime
- 1 cup brown lentils, washed and drained
- 1 medium onion, finely chopped
- 4 cloves garlic, crushed
- 8 cups chicken broth or broth made from the bones
- 1 tsp cumin seeds
- 4 cardamom pods
- 3 cloves
- 4 black pepper corns
- 1 bay leaf
- 2 small cinnamon sticks
- salt & pepper to taste
- 1 bunch, finely chopped coriander
- a dash of extra virgin olive oil
- toasted pine nuts for garnish
- In the pressure cooker, heat the oil and add the crushed garlic and chopped onions. Cook until translucent but not browned. Add the washed lentils and stir to mix. Season with salt & black pepper. Pour the broth over and stir scraping the bottom of pot. Add the spice pouch and stir again. Bring to a gentle boil, seal with the lid and cook for 15 minutes. If you are not using the pressure cooker, then cook until the lentils are soft adjusting liquid levels as necessary.
- Meanwhile, in a small skillet, heat 2 tsp of olive oil in a small frying pan and stir fry the coriander with 1 clove of finely chopped garlic, only until the coriander is wilted. Add the mixture to the soup and stir well.
- Serve hot garnished with toasted pine nuts and alongside a wedge of lime and a piece of toasted spicy coriander and garlic bread.
- For the toasted spicy coriander and garlic bread: Toast some pita bread wedges or disks until crisp. In a small skillet, heat 2 tsp of olive oil in a small frying pan along with 1 crushed clove of garlic and 1-2 finely chopped green chillies and sauté until translucent. Add 2 tbsp finely coriander and stir-fry until the coriander is wilted. Spread the mixture over the toasted bread and serve with the soup.
[Image and recipe provided by Author.]
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