Shurit Ads (Lentil Soup with Garlic & Cumin)
Yield
servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lentils, red (masoor dal)
|
|
| 2 | quarts |
stock
|
*
|
| 1 | medium |
onions
peeled and quartered |
|
| 1 | medium |
tomatoes
quartered |
|
| 2 | teaspoons |
garlic
coarsely chopped |
|
| 4 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
onions
finely |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
lemon
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lentils, red (masoor dal)
|
|
| 2 | quarts |
stock
|
*
|
| 1 | medium |
onions
peeled and quartered |
|
| 1 | medium |
tomatoes
quartered |
|
| 1E+1 | ml |
garlic
coarsely chopped |
|
| 6E+1 | ml |
olive oil
|
|
| 15 | ml |
onions
finely |
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
lemon
cut into wedges |
|
Directions
Wash the lentils in a large sieve or colander set under cold running water until the draining water runs clear.
In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat.
Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.
Meanwhile, in a small skillet, heat 1 tablespoon of the oil over moderate heat.
Add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned.
Set aside off the heat.
Purée the soup through a food mill or pour the entire contents of the pot into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp.
Return the soup to the pot and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through.
Stir in the cumin, salt and pepper, and taste for seasoning.
Just before serving, stir in the remaining 3 tablespoon of oil.
To serve, ladle the soup into a heated tureen, sprinkle lightly with the reserved browned onions and serve the lemon wedges separately.
