Chorba Al-Adas
This version of chorba al-adas is a thick lentil and rice soup flavored with cumin, fried onions, lemon, and yogurt. It is surprisingly inexpensive to make but tastes absolutely delicious! Interestingly, lentil soup is commonly eaten during Ramadan throughout the Middle East.
Equipment
- whisk
Ingredients
For the soup
- 14 cups water
- 5 Tablespoons chicken bouillon powder
- 16 oz red lentils, rinsed and drained
- 1 cup short-grain white rice, or brown rice, rinsed and drained
- 4 teaspoons cumin seeds
For the onions
- 4-8 Tablespoons olive oil
- 2-4 onions, halved and finely sliced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- salt and pepper to taste
Toppings
- lemon wedges
- thick, creamy, plain yogurt
Instructions
- Bring all the ingredients for the soup to a boil in a large stock pot. Boil for 3-4 minutes. Reduce the heat and simmer uncovered for about an hour, until the lentils and rice have cooked to a thick pulp.
- While the soup is simmering, heat the oil in a large frying pan over medium to medium-high heat. Stir in all of the ingredients for the onions including the salt. The salt will help draw out the moisture of the onions and will cook them faster. Saute the onions until nicely browned and translucent, about 20 minutes. Stay by them and stir until done. Set aside.
- When the lentils are finished simmering, beat the lentils and rice with a whisk until the mixture is creamy. We don't recommend using an immersion blender because the texture doesn't come out right.
- Serve the lentil soup with the onions, lemons, and a dollop of yogurt. Be sure to squeeze the lemon juice from the wedges into the soup, as the lemon taste along with the onions and yogurt is important in the overall flavor.