Lebanese Brown Lentil Soup (Shorbat Adas Mamrouta)
Description
Bursting with warm, comforting flavors, this soup is velvety, rich, and nutritious. It is also naturally gluten-free and vegan, as long as you use vegetable bouillon instead of chicken bouillon!
Ingredients
- 1 cup brown or green lentils
- 7 cups water
- 2 tablespoons rice
- 3 bunches of fresh parsley washed and drained (about 3 cups finely chopped)
- 1 medium onion minced
- 1 level teaspoon ground cumin
- ¼ teaspoon Lebanese seven spice or allspice
- ¼ cup olive oil
- 1 chicken bouillon cube omit for a vegan option
- Salt to taste
For Serving (Optional)
- Freshly squeezed lemon juice
- 1 pita bread toasted and cut into croutons
- A pinch of freshly ground black pepper
Instructions
- Alternatively, use an immersion blender to puree the soup, blend right in the pot. Enjoy!
- Prepare the lentils: Check the lentils for any small stones, then rinse them in a fine-mesh sieve under cold running water. Drain and transfer them to a large pot.
- Rinse the rice: Wash the rice in a sieve under running water, then drain well.
- Cook the lentils: Add the water to the pot with the lentils and bring to a boil over high heat.
- Add the rice and seasonings: Once the water comes to a boil, add the rice, chicken bouillon, chopped parsley, and a pinch of salt. Cover the pot, reduce the heat to low, and let it simmer gently.
- Sauté the onion and spices: Meanwhile, heat the olive oil in a frying pan and sauté the minced onion until translucent. Add the ground cumin and Lebanese seven spice, stirring well. Cooking the spices in the oil helps release their wonderful aromas and deepen their flavor. Continue cooking until the onion is soft and your kitchen fills with a lovely, fragrant aroma.
- Combine and simmer: Add the onion and spice mixture to the lentil pot. Cover and continue cooking over low heat for about an hour, or until the lentils are very soft, mushy, and thoroughly cooked. This is important for achieving the soup's signature smooth, velvety texture.
- Purée the soup using a food mill: Position your food mill securely over a large glass or ceramic bowl. Working in batches, ladle the soup into the mill and turn the crank to press the mixture through the perforated disc. Continue until all the soup has been puréed, scraping any remaining soup from the underside of the mill as needed. If the soup is too thick, add a little water until you reach your desired consistency.
- Reheat and serve: Return the puréed soup to the pot and reheat gently for about 5 minutes, stirring occasionally. Ladle into bowls and serve with freshly squeezed lemon juice and toasted pita bread, if desired. What a comforting bowl of goodness!
- Alternative method: If you don't have a food mill, you can use an immersion blender to purée the soup directly in the pot. Blend until smooth and velvety, then reheat gently and serve. Enjoy!
Video
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