Author Notes: This is a very hearty and nourishing soup that my mother-in-law, Jamile Betesh used to make. Lentils or Addes in Arabic is an important ingredient in Syrian cooking because it was inexpensive, yet very nutritious, and delicious! Along with a bowl of addes soup, all you need to complete this dirt cheap meal is some warm pita bread(for dunking) and a green salad. —Joy Betesh
Serves: 4-6
Ingredients
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1 1/2
cups red lentils
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6
cups water
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4
cloves garlic crushed
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2
teaspoons coriander
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1
teaspoon salt
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1
teaspoon cumin
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1 1/4
tablespoons olive oil
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juice of 1-2 lemons
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1
tablespoon flour
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2
tablespoons water
Directions
- Rinse the lentils, then put in a pot with the water and bring to a boil. Cook the lentils for about 45 minutes on medium fire till they become thick and creamy. Squeeze the lemon into the pot and cook 10 -15 minutes longer
- In a small bowl mix the garlic, coriander, cumin and salt till it forms a paste. Put the olive oil in a small frying pan and add the paste and saute till golden for 2-3 minutes. Add to the hot soup and let cook another 10 minutes.
- Mix the flour with the water and using a strainer, strain into the soup, stirring the soup constantly, so there are no lumps. Cook another 2-3 minutes. Garnish with sprigs of cilantro or parsley