Shorabat adas ( lentil soup)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| ¼ | cup | Olive oil |
| 1 | large | Onion -- chopped |
| 20 | Milliliters | |
| 1 | Stalk celery -- chopped | |
| 2 | Carrot -- chopped | |
| 1 | pounds | Lentils |
| 2½ | quart | Chicken broth |
| 1 | Bay leaf | |
| 1 | tablespoon | Parsley |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Pepper |
| pinch | Saffron | |
| 1 | teaspoon | Salt |
| Juice of 1 lemon | ||
| Garlic -- minced | ||
Directions
Heat the oil and saute the onion and garlic until just tender. Add the celery and carrot, stir to coat with oil, cover and cook for 5 minutes. Add the lentils, broth, bay leaf, parsley, cumin, thyme, pepper and saffron. Cover and cook over low heat for 1 Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman