Syrian Red Lentil Soup Recipe – Shurbat Addes

Syrian Red Lentil Soup Recipe – Shurbat Addes

This is one of my “go to” soup recipes. It’s wonderful – warming and rich. The ingredients are affordable, it doesn’t take long to make and it’s great for you. Growing up one of my best friend’s mothers was Syrian. She made some wonderful food – so this post is dedicated to her. Recipe adapted from Herbivoracious.

Shurbat Addes Ingredients
2 c. red lentils
6 cloves garlic
1 tsp coriander seed
1 1/2 tsp Kosher salt (to taste)
2 tbsp olive oil
Garnish: fresh cilantro, ground cumin, Aleppo pepper, dukkah – or you can use chili flakes, lemon wedges (I would even use a dallop of yogurt)

Wash lentils and drain them in a colander. Bring water to a boil and add lentils. Reduce the heat to a simmer and cook for approximately 40 minutes. It is important to use red lentils. It makes a difference to the way the soup turns out. Make sure to stir the lentils as you cook them as they can become lumpy or may even stick to the bottom of the pan. You will not need an immersion blender with this soup as the lentils will fall apart during this process.

With a mortar and pestle grind the garlic, coriander seeds and salt into a paste. Fry the paste in olive oil for a minute or so to release the flavour. Add to the soup. You can adjust the thickness of the soup with stock (if you have some reserved) or water. I personally like the soup on the hearty side, so I do not add too much more water. Garnish with cilantro, cumin, chili flakes and lemon.

The recipe mentions using Aleppo pepper and dukkah in the garnish. These may be hard to find – you may substitute 3 parts sweet paprika with 1 part cayenne for the Aleppo pepper. Dukkah is of Egyptian origin and relatively easy to make. This recipe will provide you with far more than you need – but it’s a tasty treat that you can use with olive oil and pita bread. Check it out. This recipe was brought to you from 101 Cookbooks.

Dukkah Ingredients
1/2 cup hazelnuts
1/4 cup coriander seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon dried mint leaves
1 teaspoon salt

In a cast iron skillet over high heat toast each ingredient until browned and fragrant. Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and toasted. Set aside and cool completely. Them blend in a food processor or crush in a mortar and pestle until course in texture. You do not want it to become pasty so if using a food processor just pulse until just pulverized. Salt to taste.

Unbelievably for the first time I have no food pix! They are MIA so I am going to bid you adieu with a song;)

Leave a Comment

Your email address will not be published. Required fields are marked *


10 + ten =