Adas bil hamod.
Brown lentil soup or Lebanese lentil soup with lemon.
A delicious comforting and filling hot thick soup is perfect for winter.
This soup is made of brown lentil or whole Masoor dal. Brown or red lentil is rich in protein, vitamins and Iron.
You may like one more brown or red lentil recipe on this blog
Here are some other dietary and health benefits of masoor dal: Helps Stabilise Blood Sugar Level. Keeps The Heart Healthy by Lowering Cholesterol. Effective Remedy Against Weight Loss. Anti-Ageing Properties. Nourishes Teeth and Bones. Helpful In Maintaining A Healthy Vision. Beneficial For A Glowing And Radiating Skin.
Sending this post to 181 #Foodiemonday bloghop #Levantine cuisine.
This week very talented blogger and our group member Sujata Shukla who blog at Pepper On Pizza
suggested the theme. Do check her blog for many wonderful recipes. She has a vast collection of regional and continental recipes.
Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham and Mashriq, which covers a large area of the Eastern Mediterranean. It continues to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo). In the broader family of Mediterranean cuisine, Cypriot cuisine also has strong Levantine influences. Conversely, some of the dishes may have early origins in neighboring regions, but have long since become traditions in the Levant.
I am sharing this healthy and delicious lentil soup from Lebanese cuisine.
Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Lebanese cooking derives its style from various influences, such as Turkish, Arab, and Mediterranean cuisines.
Source – Wikipedia
This soup can be serve with pita bread or enjoy it as an appetizer.
Browned onion, spinach, cilantro, dried mint leaves and lemon makes it lip-smacking.
Brown lentil or whole Masoor dal – 1 cup
Onion – 1 large, finely chopped
Garlic – 3 cloves, minced
Spinach – 50 gram
Cilantro or coriander leaves – 1/2 cup, chopped
Dried mint leaves – 1 tablespoon, crushed
Salt – 1 & 1/2 teaspoon
Black pepper powder – 1 teaspoon or to taste
Cumin powder – 1 teaspoon
Lemon juice – 3 tablespoon
Olive oil – 2 tablespoon
Water – 5 – 6 cup or as require
1. Wash and soak the lentil for 30 minutes. Drain the water and keep aside.
2. Chop the spinach leaves. Discard the stem.
3.Heat oil in a pan. Add finely chopped onion.
4. Fry till the onions becomes translucent.
5. Add minced garlic and fry till the onions becomes brown.
6. Add chopped cilantro and spinach. Saute for 1 – 2 minutes.
7. Add lentil, salt, dried and crushed mint leaves, black pepper powder and cumin powder. Mix well.
8. Add 5 cup water and mix. When it starts to rolling boil reduce the heat.
9. Cook on low heat until the lentils becomes soft. Stir in regular intervals. It will take 30 to 35 minutes.
10. You can add 1 cup or more water if require to get your desired consistency.
11. When lentils becomes soft remove from heat and add lemon juice. Taste and add little more salt if require.
12. Garnish with mint leaves.
Serve hot with pita bread or enjoy as an appetizer.
This soup also taste great with Indian flat bread.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.