One of my favorite things about Ramadan (a month of fasting during the daylight hours for Muslims) is all the yummy food. Every Ramadan I look forward to eating lentil soup (shorbet addes). It is so hearty and delicious that sometimes I get full breaking my fast on just this soup.
Ingredients
- 1 cup orange lentils
- 1 tbsp. dry rice OR 1/4 cup dry noodles
- 1 medium onion
- 2 cups water
- salt
- lemon pepper
- bouillon cube
- 1 clove garlic (optional)
- lemon juice OR pinch of citric acid (optional)
Toppings (optional)
- pita bread
- onion
- lemon
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| Soak the lentils and rice/noodles for at least a half hour. |
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| Make sure the water covers the goods. |
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| Chop and fry the onion (and garlic) until lightly browned. |
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| Drain the goods and add them to the pot. Add the water. Set on high heat. |
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| Add spices and bouillon when it begins to boil. |
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| Stir. Add more water if thinner consistency is desired. Lower the heat. |
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| Do not be alarmed when the lentils turn from orange to yellow. Turn off the heat when all the stuff looks meshed together. |
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| Cut pita bread into small pieces and fry. Set aside. |
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| Chop and fry the onion. Set aside. |
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| It can be eaten as is or you can use a stick mixer to make it smooth. Serve with toppings and fresh lemon. |
It's interesting to see lentils served as a soup. In Bangladeshi cuisine we make lentils (daal) thicker and serve directly over rice. We actually cook the lentils with the chopped onion. If you slightly burn the onion before, it adds a nice smoky flavor.
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