ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)
This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.
Provided by MissGleasonSanchezApostolides
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
- Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 39.8 g, Fat 2.6 g, Fiber 19.3 g, Protein 17 g, SaturatedFat 0.4 g, Sodium 46.4 mg, Sugar 2.5 g
SHORBET ADDS BIL HAMUD
This is a very famous and very tasty Lebanese soup made with large brown lentils.
Yield serves 6
Number Of Ingredients 10
Steps:
- In a large pan, fry the onion in the oil until soft and golden. Add the garlic and stir until it begins to color. Add the lentils and potatoes, and the water or stock, and simmer for 25 minutes, or until the lentils are tender.
- If using fresh spinach, wash the leaves and put them in a pan with the lid on-and only the water that clings to them-over low heat, until the leaves collapse into a soft mass. Cut the cooked fresh or defrosted frozen spinach into thin ribbons with a knife.
- Add the spinach and cilantro to the soup and season with salt and pepper. Stir well and add water, if necessary, to have a lighter consistency.
- Cook a few minutes more and add lemon to taste (it should be tangy) before serving.
- For adds bel shaghria, add a handful of vermicelli, broken into small pieces in your hand, a few minutes before the end.
- For an alternative flavoring, fry 4 or 5 crushed garlic cloves in 2 tablespoons extra-virgin olive oil with 2 teaspoons ground coriander until the aroma rises. Stir this sauce, called takleya, into the soup just before serving.
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