Shurit Ads (Lentil Soup With Garlic And Cumin) Recipe

Step 1

Wash the lentils in a large sieve or colander set under cold running water until the draining water runs clear.

Step 2

In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.

Step 3

Meanwhile, in a small skillet, heat 1 tb of the oil over moderate heat. Add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. Set aside off the heat.

Step 4

Puree the soup through a food mill or pour the entire contents of the pot into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. Return the soup to the pot and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin, salt and pepper, and taste for seasoning. Just before serving, stir in the remaining 3 tbs of oil.

Step 5

To serve, ladle the soup into a heated tureen, sprinkle lightly with the reserved browned onions and serve the lemon wedges separately.

Things You'll Need

  • 2c Red lentils
  • 2qt Stock
  • 1md Onion, peeled & quartered
  • 1md Tomato, quartered
  • 2ts Garlic, coarsely chopped
  • 4tb Olive oil
  • 1tb Onion, finely chopped
  • 2ts Ground cumin
  • 1ts Salt
  • Black pepper, freshly ground
  • Lemon, cut into wedges

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