‘Aadas, or lentil soup, is a Middle Eastern dish that is a very hearty and filling soup, and simple to make! With just a few short ingredients and almost no time at all, you can have yourself a delicious warm meal in this frigid weather. In this recipe, I used red lentils as the base of the dish and flavored them with lemon juice, cumin, jalapeños, and other tasty ingredients. I toasted some pita bread and had a quick yet filling meal in 30 minutes for my husband and I!
Top the soup with sliced pickled jalapeños for added color and a kick of heat!
I like this soup with a lot of lemon juice, but you can choose to omit it. However, it gives such a great citrus feel to the dish!
This meal can be made one of two ways. It can be enjoyed as a thinner soup by adding a little more water, or as a lentil porridge, with broken pita bread pieces at the bottom of the dish. It’s very versatile and has such a simple flavor that you can top it with many different ingredients. I chose to make it in the soup version with the bread on the side so that i could enjoy the dish the next day without the bread. I added jalapeños for slight heat and squeezed some fresh lemon juice on top of the dish for a complete and flavorful dinner.
Prep Time: 5 minutes Serves: 4 People
Cook Time: 35 minutes
Total Time: 40 minutes
INGREDIENTS
8 cups Water
1 1/2 cups Red Lentils
3 Chicken Bullion Cubes, Maggi brand
1/2 cup Onion, finely chopped
1 Garlic Clove, minced
1 1/2 tsp. Fresh Parsley, chopped
3/4 tsp. Cumin
1/2 tsp. Turmeric
Optional Toppings:
Lemon Slices/ Lemon Juice
Pickled Jalapeños
Red Pepper Flakes
Pita Bread
INSTRUCTIONS:
Wash and drain the lentils.
Pour all the contents in a large pot and stir.
Place the large pot on the stove over medium-high heat.
Bring to a boil, then simmer on medium-low for about 30 minutes.
Stir occasionally so the lentils don’t stick to the bottom of the pot.
Serve with desired toppings and enjoy!s
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