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SHOURABAT 'ADAS - BEDOUIN RED LENTIL SOUP WITH RAS EL HANOUT
Artichokes an chickpeas are known to be historic food of the early Arabic, Jewish and Central Mediterranean inhabitants.
This is a vegetarian soup if you use water or vegetable broth instead of chicken broth. Personally I like the depth of flavor imparted to it by the chicken broth.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4
● 2 tablespoons olive oil
● 1 onion, diced
● 1-3 garlic cloves, minced
● 6 cups broth (chicken or vegetable) or water (I used 4 cups vegetable broth and 2 cups water)
● 1 28-oz can crushed tomatoes
● 1½ cups red lentils
● ½ cup brown lentils
● ras el hanout (see recipe below)
● salt, to taste
● 1 cup cilantro, chopped
1. In a large stockpot, heat oil over medium heat. When hot, add the onions and cook until translucent,
or 5-7 minutes. Add finely chopped garlic and stir for another 30 seconds, or until fragrant.
2. Add the tomatoes, broth or water and lentils to the pot.
3. Add salt and ras el hanout and stir.
4. Bring to a gentle boil and simmer for 20 minutes, or until the lentils become tender.
5. Stir in the cilantro and add more salt to taste, if needed.
6. Ladle into bowls and serve. Enjoy!
RAS EL HANOUT INGREDIENTS:
2 teaspoons ground nutmeg
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons turmeric
2 teaspoons salt
2 teaspoons cinnamon
1½ teaspoons sugar
1½ teaspoons paprika
1½ teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon cardamom powder
1 teaspoon ground allspice
½ teaspoon ground cloves
RAS EL HANOUT DIRECTIONS:
1. Mix all the spices together.
2. Store in an airtight container.
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