Sharbat Adas
(Lentil Soup) Recipe
Origin: Libya Period: Traditional
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Ingredients:
150g green lentils (adas akhdar)
3 tomatoes, chopped
3 garlic cloves, chopped
2 tbsp olive oil
1/2 onion, chopped
1/2 tsp kammoon hoot
1 tsp salt
lemon juice to garnish
Sharbat Adas
(Lentil Soup) Preparation:
Method:
Wash the lentils then place in a bowl, cover with water and soak for at least 30 minutes). Drain the lentils then transfer to a pan along with the tomatoes and garlic. Add 1l water and bring to a boil. Reduce to a rolling boil and cook for about 30 minutes, or until the lentils are just tender.
Meanwhile, heat the oil in a pan and use to fry the onion and spices until the onions begin to turn a golden brown (about 8 minutes). Add the onion mix and salt to the lentil mixture. Top-up the water to 1l then bring to a boil and cook briskly for about 15 minutes. Ladle into soup bowls and garnish with a squeeze of lemon juice. Serve immediately
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Other recipes with beans and vegetables as primary ingredients:
Carrot and Caraway Cake
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