Arabic Lentil Soup (Shorbat Adas)

Name: Arabic Lentil Soup (Shorbat Adas)
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup Red Lentils (Masoor Dal); 1 carrot diced into small cubes; 1/2 capsicum chopped finely; 1 medium potato peeled and diced; 1 medium onion chopped; 3 cloves garlic minced; 1 tsp ginger grated; 2 tbsp refined oil; 3 tbsp fresh tomato puree; 1 tsp black pepper powder; 1/4 th tsp turmeric powder; 1/2 tsp roasted cumin powder; 1/2 tsp garam masala; 1/4th tsp red chilli powder; 1/2 tsp chilli flakes; 2 bay leaves; as per taste salt; 1 lemon juice; 1 tbsp coriander(cilantro)chopped; 500 ml boiled water; For the butter and pepper garlic sauce :; 3 cloves garlic minced; 1 tsp melted butter or clarified butter; 1 tsp Kashmiri Red Chilli Powder

Kumkum Chatterjee @cook_12055532

#Nov #W1
This is a traditional Arabic Lentil Soup which is flavourful,nutritious and filling. It is one of the most comforting soup during the cold winter months and made with easily available ingredients in our pantry.This soup is made with Red Masoor Dal ( Red Lentils ) and vegetables like carrot, potato, tomato,capsicum.It is low in calorie and rich in protein .It is flavoured with chopped coriander and spices like onion,garlic, turmeric,cumin,black pepper, Kashmiri Red Chilli Powder,chilli flakes . The texture is creamy with few chunks of chopped vegetables and pairs well with croutons and crusty pita bread for a hearty breakfast or a simple weeknight dinner.Lemon juice is added while serving and cannot be skipped.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

1/2 cupRed Lentils (Masoor Dal)
1carrot diced into small cubes
1/2capsicum chopped finely
1 medium potato peeled and diced
1 mediumonion chopped
3 clovesgarlic minced
1 tspginger grated
2 tbsprefined oil
3 tbspfresh tomato puree
1 tspblack pepper powder
1/4 th tspturmeric powder
1/2 tsproasted cumin powder
1/2 tspgaram masala
1/4th tsp red chilli powder
1/2 tspchilli flakes
2bay leaves
as per tastesalt
1lemon juice
1 tbspcoriander(cilantro)chopped
500 mlboiled water
Forthe butter and pepper garlic sauce :
3 clovesgarlic minced
1 tspmelted butter or clarified butter
1 tspKashmiri Red Chilli Powder

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Steps

30 minutes

1

Heat oil in a heavy-bottomed wok. Sprinkle minced garlic and saute. Add chopped onion and saute until translucent. Add carrots, potatoes, grated ginger, bay leaves, the washed and drained red lentils, and tomato puree. Add the dry spices and salt to taste. Cook, stirring for 2 minutes.
2

Add boiled water and cook covered in medium flame till vegetables and lentils are tender. Other option is to pressure cook it upto 3 whistles.With the help of a hand blender or food processor,blend half of the soup to a smooth paste leaving the other half with small chunks of vegetables.
3

Return the soup to the wok. The soup should have a semi-thick consistency with bits of lentils and vegetables. Add chopped capsicum, black pepper, and chili flakes.Add hot water as needed and boil for 2 minutes. Remove the wok or pot from the stove and stir in chopped cilantro. For the chili garlic sauce:
Heat clarified butter or butter in a pan. Sprinkle minced garlic and saute. Add paprika or Kashmiri Red Chilli Powder.
4

Drizzle this chili garlic oil over the soup and serve with a squeeze of lemon juice and a side of croutons and crusted pita bread. Serve hot as a hearty breakfast, appetizer, or as a comforting weeknight dinner.