Lentil Soup
There is one dish on the table every night in Ramadan and that’s soup! Lentil soup or sharbat addis in Arabic is packed with so much flavor and is the definition of comfort. This is my mom’s secret (now, not so secret recipe) so hope you enjoy it from my family to yours!
Servings servings
Ingredients
- 2 to 3 tablespoons extra virgin olive oil
- 1/2 yellow onion, diced
- 2 teaspoons minced garlic
- 2/3 cup shaved carrots
- 1 1/2 cup red lentils
- 4 cups chicken broth
- 2 to 3 cups water
- 1 1/4 teaspoon black pepper
- 1 teaspoon turmeric
- 1 to 2 teaspoons cumin, to taste
- 1 to 2 teaspoons salt, to taste
- red pepper flakes, to taste
- lemon wedges, to squeeze on top
- crispy bread or pita chips
Instructions
- In a pot over medium heat, add olive oil, onions, garlic, and carrots. Saute for 6 to 7 minutes until browned. Add lentils and saute for 2 to 3 minutes more.
- Add the chicken broth and water. Bring to a boil, then lower the heat, cover, and simmer for 45 to 50 minutes until everything is softened. Use an immersion blender to blend until smooth.
- Season with black pepper, turmeric, cumin, and salt to taste.
- Serve in bowls with a squeeze of lemon on top and red pepper flakes. Enjoy warm with crispy bread or pita chips.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!