Lentil Soup or "Shorabat Addas"
(Or as my kids call it " Mush Soup")
This is a delicious gluten free, vegan soup that also meets my very allergic son's criteria.
2 cups Red Lentils
8 cups of water or broth of your choice or a combo (original calls for 2 bouillon cubes so be sure and have some real broth here for flavor)
1/2 tsp of cumin (I use more)
1/2 tsp tumeric or paprika (I used both)
1 large onion, diced
1-2 cloves garlic minced
2 TBS EVOO (extra virgin olive oil)
salt and pepper
juice of one lemon
Wash lentils. Add to broth and bring to a boil, cover for a half hour stirring occasionally. When lentils are tender, add dry spices and bullion to the pot. Saute onions and garlic in evoo, when golden brown, add to soup. Simmer for 5 minutes. Turn off heat and add lemon juice to pot, stir. You can garnish with parsley and paprika. Serve with lemon wedges on the side. Serves 6-8.
Linked to Life as Mom's Ultimate Recipe Swap: Beans and Lentils
Food Renegade's Fight Back Friday
Hey What's For Dinner Mom's Just Another Meatless Monday
Christy @ Fudge Ripples Tuesday Night Supper Club
This is an old post from back in the day - you know, before I took a picture of every single thing I make. It isn't pretty to look at but it is yummy to eat!