Search Results for: lentil soup

Lentil Soup

In the spirit of the holy month of Ramadan, we are still covering recipes for the Iftar (the meal after a long fasting day). It is important to start with a soup and a salad, mainly Fattouch, and this lentil soup is usually a favorite. Especially in the summer when the weather is so hot like now, this soup is refreshing and nourishing, and needless to say it is delicious. Ingredients:

  • 2 cups of lentils
  • 1 small onion, finely chopped
  • 1 tablespoon corn oil
  • 1/3 cup of short grain rice
  • 1 cup fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon cumin

Preparation:

  • Boil the lentils in a large amount of salted water until tender, then discard the water. Then with a hand blender puree the lentils
  • In a pot heat the oil and fry the chopped onion until translucent
  • Wash the rice and add it to the fried onion and cover with one cup of water, let it simmer on low fire until the rice is nearly well cooked
  • Add the pureed lentils to the rice and onion, and cover with about 2 cups of water, season with salt and cumin
  • Let it boil on a low fire, stirring occasionally until the rice is well cooked. If the soup thickens, you can always add more water. When the soup is finish put the fire off and add the chopped parsley
  • Enjoy eating the soup with some toasted pita bread

N.B : If you like your soup to have a richer taste, add 1 teaspoon of butter at the end of cooking. I did and it was DELICIOUS…

ET VOILA..C’EST TOUT… BON APPETIT. (SAHTEIN)

Lentil Soup With Pasta (Rachta bel Adas)

The Arabic version of the name may sound weird at first, but this seemingly simple soup is actually delicious! In the old days, my mother used to make pasta at home because she liked to make dough at home, and since she didn’t have a machine to help, she would make it all by hand. Today I also prepared the pasta at home, but these days I use a pasta machine to roll and cut it. It can also be made with ready made pasta; either way this soup is delicious.

Ingredients:

  • 1 cup of lentils
  • about 200 grams pasta
  • 2 cloves garlic, crushed
  • 1/2 cup chopped coriander
  • 1 tablespoon dried coriander
  • 1 teaspoon salt+1 teaspoon for boiling the lentils
  • 1 small onion, finely chopped
  • 1/2 teaspoon cumin
  • 1 tablespoon corn oil+ 1 teaspoon to fry the garlic

Preparation:

  • Boil the lentils in about 1 liter of water, when tender discard the water
  • In a pot, heat 1 tablespoon oil and fry the onions until transparent, add the lentils and cover with water
  • Add the pasta and let it boil until the pasta is cooked (if using fresh pasta it will take only 2 minutes to cook)
The fresh pasta
  • In a small saucepan fry the crushed garlic with dried and fresh coriander and a teaspoon of salt, until light golden
  • Put the garlic over the lentils soup, and let it simmer for two minutes
  • Finally add the cumin to the soup

ET VOILA ..C’EST TOUT . BON APPETIT 🙂

Adas bil Hamod (Lentil soup with Swiss chard and lemon)

Hi everyone. This is a soup I posted previously in Arabic, but due to popular request, I have translated as below. And also feel free to  tell me if you have any favorite recipes or allergy related recipes you would be interested for me to post..I would love to hear from you..:)
It is winter and the cold weather has arrived. Winter is the season when Swiss chard (an iron rich leafy vegetable) is abundant in Lebanon, and today I prepared a delicious soup which consists of lentils and lemon which is quite suitable for this cold season.
 Ingredients:
  • 2 cups green lentils
  • 2 liters of water
  • 3 garlic cloves
  • 3 medium sized potatoes, peeled and diced
  • 1 kg Silik (Swiss chard)
  • 1 tablespoon dried mint
  • 1 tablespoon sunflower oil
  • Juice of 2 lemons
  • salt & pepper

Preparation

  • Wash then boil the lentils in a pot with the water
  • Wash the Swiss chard, and cut off the leaves, then chop them into thin strips. Keep the stems aside for another recipe
  • After 20mins of cooking the lentils add the potatoes
  • When the water starts to boil, lower the fire and leave to simmer
  • After another 20mins add the chopped leaves to the pot and cook for about 7 more mins
  • Peel the garlic and crush with salt and mint
  • Fry in a saucepan with the sunflower oil til it goes golden, then add them to the pot
  • At the end add the lemon juice and put off the fire

ET VOILA.. C’EST TOUT! BON APETIT 🙂

Lentil Salad

I mentioned earlier that salad is a free dish; you can mix whatever you like with any kind of vegetables, use the dressing you like and it will be delicious.

Green lentils are very commonly used in our cuisine. It can be made as Mjaddara, Mdardara, Lentil soup or Adas bel Hamod. I always boil lentils in large quantities and keep the remaining lentils in the freezer, to save time when making another dish. The Lentil Salad is a plate that my grand mother used to make always when she invited us for lunch. It is the kind of meal who can be eaten as a side dish, appetizer, or even as a main meal.

Ingredients:

  • 2 cups boiled lentils
  • 1 large (or 2 medium) tomato
  • 3 cucumbers
  • 4 radishes
  • 1 medium onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried mint
  • juice of 1 lemon
  • 1 tablespoon olive oil

Preparation:

  • Drain the boiled lentils from any excess water
  • Cut all the vegetables into small cubes and mix with the lentils
  • Season with salt, black pepper, dried mint, lemon juice and olive oil

ET VOILA.. C’EST TOUT! BON APPETIT 🙂

Stuffed Swiss Chard (Silik Mehchi BelZeit)

In previous posts I used the Swiss Chard to make the soup with lentils, and Mutabbal made out of Swiss chard stalk. But today I prepared the traditional stuffed Swiss chard, which is an alternative to stuffed vine leaves. It  is a vegetarian recipe cooked with extra virgin olive oil. I remember when I was young I used to say to myself that the stuffing looks like tabboule with chick peas, but made with rice instead of bulgur.  🙂

Ingredients:

  • 2 kilos of Swiss chard
  • 2 cups Egyptian rice
  • 1 cup of chick peas, soaked overnight
  • 1/2 cup chopped parsley
  • 3 tomatoes finely diced
  • 2 medium onions finely chopped
  • 1 teaspoon salt
  • 1 teaspoon seven spices
  • juice of 2 lemons
  • 3 tablespoons extra virgin olive oil

Preparation:

  • Remove the Stalk of  the Swiss chard, wash and drain
  • Boil about 3 liters of water in a pot, add some salt
  • Blanch a few leaves of Swiss chard at a time in the boiling water for about a minute, remove and place in cold water directly (boiling of the Swiss chard is delicate, you should be careful)
  • Prepare the stuffing by mixing the washed rice with parsley, chick peas, tomatoes, onions, season with salt, seven spices, add half of lemon juice and one tablespoon of olive oil
  • On a working board, place one leaf of the boiled Swiss chard, place in the center 1 teaspoon of the stuffing and roll it
  • When you finish all the leaves, prepare a pot to cook them
  • Pour 2 tablespoon of olive oil in the bottom of the pot, then thinly slice one onion, one tomato and one potato and place them in the bottom of the pot. Place the stuffed Swiss chard in layers over the slices of the potato, onion and tomato
  • When you finish piling them cover with water by about 1/2 inch, add salt, the remaining lemon juice, then place an upside down plate to hold them down during cooking
  • Put the pot on fire and let it boil, reduce then the fire, cover the pot and let it simmer for about 15 minutes or until the rice is tender
  • Allow to cool, then carefully turn the pot upside down on a serving plate.

ET VOILA..C’EST TOUT.. BON APPETIT:)