Mama’s Lentil Soup (Shorbat Adas) with Pita Chips

I’ve been having my mom’s delicious lentil soup for as long as I can remember. All of these years I had absolutely no idea how she made it. I just assumed because of the hearty taste it was an all day process. This traditional middle eastern dish is extremely easy to make, and I’m actually quite ashamed that I’ve gone this long not having the slightest clue how it’s made. Extremely popular during the month of Ramadan,  many Muslims will break their fast with lentil soup, or Shorbat Adas. You may have even seen this on the menu of a Greek or Turkish restaurant. There are several variations, however one thing stays the same: there’s nothing better than a pipping hot bowl of adas on a chilly day with a warm blanket and good book.

What you need

1 cup orange lentils
1 potato
1 small onion
2 garlic cloves
1 1/2 bouillon cubes
6 cups of water
A food processor or good blender
lemon juice

What you need to do

Peel and dice potato
Chop onion
Mince garlic

 

Step two

Sautee vegetables and lentils with vegetable oil
Add water and bouillon cubes
Bring to a boil, then cover and allow to simmer at medium heat for 30 minutes

 

Step three

Remove from heat
Add salt to taste
Cool
Transfer to food processor and puree

Step four

Reheat. If microwaving, I recommend at least three minutes.
Add lemon juice when serving.

Step five – Pita Chips

Cut pita bread into small squares with kitchen scissors
Drizzle a little olive oil or PAM spray
Add seasoned salt, garlic powder, or any other seasoning of your choice
Bake at 300 for about 10 minutes or until crispy. This all depends on how hot your oven gets. So just keep an eye on them.

Step 6- curl up on the couch and enjoy this comfort food!

 

 

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