ORANGE LENTIL SOUP
Shorabat Adas
Cumin lends a unique flavor and aroma to this popular Ramadan soup. Sometimes,
for a heartier version, I add Kafta balls just after I puree the lentils
and let them cook together. Lemon juice is thought to aid the body in absorbing
the iron in the lentils, so I always squeeze some into each serving — it
brightens the flavor, too.
Shorabat Adas is delicious the next day; just add a little water to the
cold lentils, which will be very thick, before reheating it. You can freeze
it, too, in a tightly covered rigid container for up to 6 months.
2 tablespoons extra virgin olive oil, plus more for the croutons
1 medium onion, coarsely chopped
2 cups orange lentils, picked clean and rinsed
6 cups low-sodium canned chicken or beef broth
3 slices whole-wheat or white bread, crusts removed
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon white pepper
Lemon wedges, for serving
Red radishes, for serving
Olives, for serving
Heat the olive oil in a large pot over medium heat. Add the onions and
sauté until soft, about 5 minutes. Add the lentils and stir to coat
them in the oil. Add the stock and bring it to a boil. Then reduce the heat
to medium, cover the pot, and cook, removing any foam that rises to the surface,
until the lentils are soft, about 45 minutes. Remove the pot from the heat
and set it aside to cool for 15 minutes.
Meanwhile, preheat the over to 400°F.
Brush olive oil over both sides of the bread slices, and cut them into
small cubes. Place the cubes in a single layer in a baking dish, and toast
in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
Transfer the lentils, with their liquid, to a blender, in batches if necessary,
and puree. Return the soup to the pot. (Alternatively puree the lentils right
in the pot with an immersion blender.) Add the cumin, salt, and pepper and
give the soup a good stir. Bring it to a boil over medium-high heat, stirring
frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
Ladle the soup into bowls, and sprinkle a few croutons on top of each serving.
Serve with the lemon wedges, radishes, and olives alongside.
Variation: Mix 1 cup low-fat yogurt, 1/4 cup fresh lemon juice, and the
grated zest of 1 lemon together in a small bowl. Spoon a bit into each bowl
before serving.
Makes 6 to 8 servings.