Name: Lentil Soup (Shorabet adass majrush)
Cuisine: Palestinian
Ingredients: 1½ tsp cumin; ½ tsp pepper; 2 litres (3½ pts) water; 1½ tsp salt; 1 large onion; 3 garlic cloves, chopped; 500 g (1 lb 2 oz) red lentils; ¼ cup olive oil

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

This frugal dish, once the poor man’s staple, is currently appreciated on the menu of everyday dinners. Leftover bread fried in olive oil was meant to stretch the meal, in the absence of any other food to complement the soup. I like to serve it with home-made croutons flavoured with garlic and olive oil.

Ingredients

500 g (1 lb 2 oz) red lentils
¼

Method

Fry the chopped onion in the hot oil until it becomes translucent, lower the heat then add the chopped garlic and continue frying while stirring until the garlic just starts to change colour. Add the washed lentils and stir, then cover with the water and leave to cook until they are tender, for about 45 minutes, stirring occasionally. The water level should not reach higher than halfway as it m