Lentil soup (or "ades" in Arabic) is a quick, easy and simple traditional Egyptian and/or Middle Eastern dish typically eaten during winter however, can be enjoyed at anytime of the year. It's roots can be sent back to Genesis, in the Old Testament where Jacob serve Esau the dish for his birthright. Lentil soup quickly became popular in Egypt, especially in parts of Alexandria and beyond.
Ingredients (serves 6-8):
- 5 cups vegetable broth or 5 cups water
- 1 cup dried red lentils
- 2 cups chopped onions
- 2 cups chopped potatoes
- 8 garlic cloves, peeled and left whole
- 1 tablespoon canola oil
- 2 teaspoons ground cumin
- 1⁄2 teaspoon turmeric
- 1 teaspoon salt
- 1⁄3 cup chopped fresh cilantro
- 3 tablespoons fresh lemon juice
- salt and pepper
Directions (approximately 1hr):
- Add vegetable broth OR water, red lentils, onions, potatoes and garlic to a large pot; cover and bring to a boil.
- Lower the heat and simmer 15-20 minutes or until the lentils and veggies are soft, then set aside
- In another pot, add oil and leave until warm
- Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes (until smells, not burnt) and allow mixture to cool
- Stir spice mixture into the lentil mixture
- Re-heat and mix together
- Add cilantro, lemon juice, salt and pepper if required for flavour and garnish
Note: This soup can be pureed (Level 4 IDDSI) using a blender OR it can be left chunky.
My family and I love to puree this soup, and typically eat it alongside some traditional bread or Lebanese bread, and with some pickled vegetables.