Author Topic: Shorba, lentil soup  (Read 559 times)

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Offline tempest63

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Shorba, lentil soup
« on: August 29, 2016, 09:13 AM »
Shorba. An Arabic lentil soup.
Not an Indian recipe but a traditional Arabic soup that can be enhanced with Indian spices to make it part of an Indian meal. I cook this frequently when I have a houseful round for a Curryfest and it goes down very well. The original recipe, as shown here, is from http://www.rehanadujour.com/2014/07/14/shorba-arabic-lentil-soup/ I double the vegetables, Including the garlic, and replace the neutral oil with coconut oil or ghee, I use chicken bone broth in place of the stock and generally mess around with the spicing. I never use the whole amount of salt straight off, preferring to put in about half then taste and add as necessary. We have taken a flask of this along on cold days out when a salad or sandwich is not enough to fend off the damp.

INGREDIENTS
1¼ cup of split red lentils
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrot
2 garlic cloves, minced
1 teaspoon of a neutral flavored oil
4 cups chicken stock
2 cups water
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 lemon, juiced
2.5 tsp Maldon sea salt
½ tsp freshly ground black pepper

METHOD
Rinse and soak the split red lentils for 15-20 minutes, then drain
Heat the oil up in a large pot over medium heat
Cook the onions, celery, and carrots for 7-10 minutes until they have become slightly translucent
Add in the garlic and cook for 30 more seconds
Add in the bay leaf, cumin powder, turmeric, drained lentils, chicken stock, and water and cook for 15-20 minutes or until the lentils have softened
Remove the bay leaf
Blend the soup to the consistency that you like
Season with the lemon juice, salt, and pepper


 

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