Red Lentil Soup with Rice (Shawrbat 'Adas Ahmar ma Rizz)
From Syria and Lebanon.
Spanish missionaries introduced the lentil to the Americas, but it took many years before people began to appreciate it's value. Slowly it's cultivation spread, until today it is grown in parts of South America, in the northwestern United States, and in parts of western Canada. Some of the countries in the West now appreciate it's food value, but in it's native habitat, the Arab world, it has been used as food since man took up farming.
- 3/4 cup red lentils, rinsed and drained
- Salt to taste
- 1 tsp pepper
- 1 tsp paprika
- 8 cups water
- 4 tbsps butter
- 1 1/2 cups chopped onions
- 4 cloves garlic, crushed
- 1/2 cup finely chopped cilantro
- 1/4 cup rice, rinsed
- Place lentils, salt, pepper, paprika, and water in a saucepan and cook over medium heat for about 30 minutes or till lentils are tender, but still intact and slightly firm.
- In the meantime, melt butter in a frying pan; then add onions and garlic. 3. Sauté until onions begin to turn brown.
- Stir in cilantro and sauté another 3 minutes; then add the contents of the frying pan and the rice to lentils and stir.
- Bring to boil, then reduce the heat to low.
- Simmer until rice is tender but still intact and firm.
Serve piping hot.
Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum
[[Soups]] [[Dals]] [[Middle eastern recipes]] [[Instantpot]]