Nazirah’s Shorba Eadas

Red Lentil Soup

Preparation info
    • Difficulty


Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

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  • 400 g red lentils, rinsed & drained
  • 1 onion, roughly chopped
  • 1 red pepper, de


  • place the onion, red pepper, carrot & chilli into a saucepan, add the cold olive oil & cook on a medium heat for 5-10 minutes until the vegetables are beginning to soften, stir occasionally to prevent sticking & browning
  • wash the red lentils, drain & add to the vegetables, stir well to coat with olive oil
  • add salt & cover the lentils &a