Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, yellow lentil soup - shorbet adass asfar. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Yellow lentil soup - shorbet adass asfar is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Yellow lentil soup - shorbet adass asfar is something which I have loved my whole life. They’re nice and they look fantastic.
Unlike brown lentils which might require longer cooking time, yellow lentils cooks fast, so if you start now, you could have a bowl of hearty, healthy, low fat, and best of all simple lentil soup before you finish browsing the net. There are many variations for how to make shorbet adas, aka. Adas Shorbat or lentil soup (شوربة عدس) is popular dish in all Arabic countries, there are many version of it.
To get started with this recipe, we must first prepare a few components. You can cook yellow lentil soup - shorbet adass asfar using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Yellow lentil soup - shorbet adass asfar:
- Make ready 2 cups yellow lentils, washed and drained
- Take 1/4 cup white rice, washed and drained
- Get 1 small potato, peeled and cut into cubes
- Make ready 1 medium onion, finely chopped
- Prepare 1/4 cup fresh parsley, finely chopped
- Prepare 1 tablespoon vegetable oil
- Prepare 1 teaspoon cumin powder
- Make ready 1 teaspoon salt
- Take - For serving: optional
- Take 1 loaf pita bread, roasted
- Take 4 tablespoons lemon juice
Tuscan Sausage and White Bean Soup is a hearty, flavorful dish perfect for dinner any night of the week. Amazing soup with a surprisingly meaty texture and beautiful color. I've tried the Baghdadi variation - and I A dear friend of mine gave me this recipe. Her mother made this for their family while she was growing up.
Steps to make Yellow lentil soup - shorbet adass asfar:
- In a saucepan, put the lentils, potato cubes, rice and 8 cups of water. Allow to boil on high heat for around 40 min.
- Strain and reserve the cooking water.
- Put the lentil, rice and potato mixture in a food processor and blend while gradually adding some of the reserved water until you get a smooth, soup-like consistency.
- In a skillet, fry the onion with the vegetable oil until golden and soft.
- Pour the soup in a cooking pot on medium heat and add the fried onions, cumin, and salt. Stir for 5 min until soup thickens.
- Finally, pour the soup in a deep bowl and garnish with fresh parsley.
- A tasty addition to this delicious soup would be a squeeze of lemon and some roasted pita bread pieces that you sprinkle on top of the soup once it's served.
- Note: Depending on the type of lentils, you might need more or less water to cook. Small-sized lentils require more water.
This recipe was originated in the Middle east and very popular in countries like: Egypt, Morocco and Turkey Usually Red or Yellow lentils used for this soup. This dish is a wonderful blend of lentils and warm spices that simmer together for a soup that's high in fiber and protein. ramadan. shorbet. soup. yellow lentil. Sambhar Vada (Yellow Lentil Soup With Spiced Doughnuts). Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base. PS my cook used to add one zucchini squash (qossah, I believe is the Egyptian name) After.
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