Syrian Vegetarian Red Lentil Soup (Shurbat Addes)
Amazing Syrian Vegetarian Red Lentil Soup (Shurbat Addes)
Amazing Syrian Vegetarian Red Lentil Soup (Shurbat Addes)
- Carbohydrate 35.0082775 g
- Cholesterol 0 mg
- Fat 1.49608250036184 g
- Fiber 17.2530249998569 g
- Protein 14.7143325 g
- Saturated Fat 0.209430000049962 g
- Serving Size 1 1 Serving (63g)
- Sodium 658.134376326953 mg
- Sugar 17.7552525001431 g
- Trans Fat 0.143213750009799 g
- Calories 211 calories
Step-by-step
- Rinse the lentils, pick them over for stones or other miscellaneous material, and bring them to a boil with 8 cups of water. Lower to a simmer. Stir occasionally to make sure they aren't sticking in a large lump on the bottom, otherwise they may scorch. Simmer for about 30 minutes, until they have dissolved into a puree. (I put the lid on)
- When lentils are almost done, about 30 minutes in, grind the garlic, coriander seed and salt in a mortar and pestle or a small food processor into a coarse paste (or mash them in a cup like I did with a spoon). Fry this paste in the olive oil for about 1 minute on medium low, being careful not to burn the garlic. Add to the soup and let simmer another ten minutes.
- Serve in individual cups. Garnish (optional): fresh cilantro, ground cumin, Aleppo pepper, dukkah, or chili flakes, lemon wedges
Operating on a strict budget requires relying on pantry staples that yield substantial volume without sacrificing depth of flavor. Red lentils serve this purpose efficiently, dissolving completely into a thick puree after thirty minutes of simmering without requiring dairy thickeners, meat broths, or processed starches. Naturally free of gluten, nuts, and animal products, this preparation accommodates multiple dietary restrictions simultaneously. Individuals avoiding all forms of dairy or meat can consume this dish safely without requiring ingredient substitutions. Furthermore, anyone managing celiac disease or gluten intolerance faces no hidden sources of wheat, provided spices are sourced from dedicated facilities free from cross-contamination. The primary culinary hazard involves scorching the legume starch at the base of the cooking vessel. Vigorous stirring during the initial simmer prevents settling and burning, ensuring a smooth texture throughout the batch. Once the lentils break down, introducing the aromatic paste requires careful temperature control. Frying the pounded garlic, sea salt, and coriander seed in olive oil for precisely one minute releases essential oils into the fat without browning the allium past bitterness. This infused oil then integrates into the simmering liquid to build a savory profile relying solely on plant-based ingredients. Serving adjustments remain flexible based on individual preferences. Diners managing sodium restrictions can reduce the sea salt in the aromatic paste, though salt is necessary to draw out moisture from the garlic during pounding. Leftovers store safely in a sealed container in the refrigerator for up to four days, thickening further as the starches cool and absorb remaining moisture.
