Shorabat Addas (Lentil Soup) Recipe

I am always looking to add vegetarian meals into my weekly meal lineup but can never find something consistent that has enough protein and isn’t carb-forward. This soup fits the bill and has a thick consistency that makes it comforting and filling. This humble soup is truly a nutritional powerhouse. It is low-carb, low-calorie, and filled with protein and fiber from the lentils. The ingredients are all easy to find and inexpensive. The only ingredient worth splurging on here in the olive oil as it will impart a distinct flavor to the soup. If you have some extra pita bread on hand, toast or fry up some pieces and use it as a topping for the soup. Unlike some of my other recipes, this one comes together very quickly so it is perfect for a weekday vegetarian meal.

Ingredients:

• red lentils (2 cups)

• white basmati rice (1/4 cup)

• red onion (1 medium)

• carrot (1/2 medium carrot)

• leek (1)

• olive oil (2-3 tbsp)

• boiling water (8 cups)

• salt and pepper to taste

• cumin powder (pinch - optional)

Recipe:

• Finely mince the red onion, carrot, and leek.

• Rinse the lentils and rice well and set aside.

• On medium heat, sweat the onion, carrot, and leek until softened (about 5 minutes). Add in the lentils and rice and stir on medium heat for 2 minutes. Add in 8 cups of boiling water. Bring the mixture to a boil, lower the heat and simmer semi-covered for 30 minutes. Add the salt and pepper and blend the soup using an immersion blender of regular blender. Stir a pinch of cumin powder and enjoy!

  • Note: If you like a thinner soup, you can always add more boiling water to thin it out.