SHORBET ‘ADASS
LEBANON | SYRIA
This soup is essentially the same in Lebanon and Syria except for the spices that flavor it, cinnamon for the Lebanese version and cumin for the Syrian. Serve with toasted pita bread or pita fried in olive oil.
SERVES 4
2 cups (400 g) brown lentils, soaked for 30 minutes in cold water
¼ cup (60 ml) extra-virgin olive oil
2 medium onions (10½ ounces/300 g total), finely chopped
1 teaspoon ground cinnamon or ground cumin
Sea salt and finely ground black pepper
1. Drain the lentils and put in a large pot. Add 2½ quarts (2.5 liters) water and bring to a boil over high heat. Reduce the heat to medium, stir, and let bubble gently for 45 minutes to 1 hour, or until tender.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until the onions are golden brown, about 10 minutes.
3. Take the lentils off the heat and let cool for about 10 minutes before pureeing in a food processor or with a hand blender. Return the pureed lentils to the pan. Add the fried onions together with their oil. Season with the cinnamon (or cumin if you prefer), and salt and pepper to taste. If the soup is more like a puree than a thick soup, add a little water to have a looser consistency. Do not make it too runny, though, as the soup is meant to be thick. Let simmer for 10 more minutes. Taste and adjust the seasoning if necessary. Serve hot or warm.