SHORBAT ‘ADASS
EGYPT
No Egyptian can imagine a menu that doesn’t include lentil soup, but their version is different from Lebanese and Syrian soups because they use split lentils, whereas the others use brown or green lentils. Both versions are delicious. (See Lebanese Lentil Soup.)
SERVES 4 TO 6
2½ cups (500 g) red lentils, rinsed
2 medium onions (10½ ounces/300 g total)—1 quartered and 1 finely chopped
2 medium tomatoes, peeled, seeded, and coarsely chopped
1 medium carrot, cut into medium chunks
1 medium zucchini, cut into medium chunks
4 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Juice of 1 lemon, or to taste
Sea salt
FOR GARNISH
A few sprigs cilantro
Lemon wedges
1. Put the lentils in a large pot. Add the quartered onion, the tomatoes, carrot, and zucchini. Add 4 cups (1 liter) water and bring to a boil over medium heat. Add 2 tablespoons of the oil and the cumin and cook for 20 minutes.
2. Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over medium heat. Add the chopped onion and cook until golden brown, about 10 minutes.
3. Add the fried onion (and the oil from the pan) to the lentils and simmer for 10 more minutes, until very tender. Take off the heat. Add the lemon juice and salt to taste and blend, either in a food processor or with a hand blender.
4. Serve hot, garnished with cilantro and more lemon for those who would like it.