Lentil Soup - Shoraba Addas

A middle eastern classic, very economical and satisfying

6-10 servings, freezes well


3 tblsp butter or olive oil

1 large onion, chopped

1 stalk celery, chopped

1 large carrot, chopped

375g / 12 oz red or other lentils

3 pints water or stock

1-3 tsp cumin or curry powder

1 tsp turmeric

Salt and pepper


Lemon and/or harissa (hot chilli paste) to serve

  1. Warm oil (or melt butter) and soften onion and other vegetables – about 5 mins.
  2. Add lentils, water or stock, bring to the boil and simmer gently until lentils are soft (1-2 hours or 20 mins in a pressure cooker).
  3. Season with cumin, turmeric, salt and pepper and simmer a little longer.
  4. Blend using a liquidiser or wand.
  5. Heat to serve with a squeeze of lemon or a little harissa.



From: Claudia Roden: A Book of Middle Eastern Food

Variations:  add other combinations of vegetables such as broccoli or mushroom; add tomato puree; add rice or other grains either before or after pureeing…….


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