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Tasty Recipes

Shorabat Adas from Mamnoon in Seattle

Shorabat Adas from Mamnoon in Seattle
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Total Time:
45 min.

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Servings:
4-6

For Soup:
600 G. Red Lentils, rinsed
2.5 Qts. Vegetable Stock
200 G. Carrots, small dice
250 G. Onions, small dice
2 Cloves Garlic, minced
1/2 C. Olive Oil
4 G. Tumeric
4 G. Coriander
4 G. Cumin
20 G. Salt

For Coriander Oil:
5 Cloves Garlic
1/8 C. Coriander, ground
1/4 C. Olive Oil
1/4 C. Canola Oil

To Finish:
Cilantro, Chopped
Pita Chips
Coriander Oil

For the Soup:
Small dice the onions and carrots and saute them with the garlic in olive oil.  Add spiced and toast. Add the lentils, salt and vegetable stock andbing to a boil.

Reduce to a simmer, and cook until lentils are very soft.  Remove from heat and puree with a hand blender.  Taste for seasoning.

For the Coriander Oil:
Microplane garli in a small pot with canola oil and coriander. Place over med-high heat and cook until there is a uniform sizzle. Remove from heat and add olive oil.

To Finish the Soup:
Place soup in bowls and drizzle with coriander oil, chopped cilantro and pita chips.

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