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Lentil Soup شوربة دس and Artichokes with Coriander اضيوكي مع الكزبرة

Posted on September 28, 2014 by Sahar

I am now going to introduce you to two more dishes from the Middle East – one from my childhood and one I discovered more recently.  Lentil Soup and Artichokes with Coriander.

Lentil Soup (Shorbat Adas) is a very popular dish during Ramadan. Soup is a traditional way to break the fast and the heartiness of this soup is perfect for that.  Some people will put cooked ground beef or lamb in the soup, others balls of Kefta (basically, ground meat with onion, parsley, and spices).  Some will also use dried bread and puree it into the soup to thicken it. Sliced radishes are also a popular addition.

The Artichokes with Coriander (Ard al-shokeh ma’kuzbara) is a more recent discovery for me. It’s a dish popular in Jericho in the early summer when artichokes are in season.  Here, I’ve used frozen artichokes.  This way, I can eat this dish at any time of year.  Mainly, though, because I really don’t like to clean artichokes.

 

A few notes:

1.  The soup is really best with the red lentils.  They have a lighter, slightly sweeter flavor that’s best for the soup.  They’re much more readily available than they used to be.

2.  Be sure to wash the lentils.  They’re generally dusty when they’re packed.  While processing methods have become better, sometimes, especially if they’re from a bulk bin, they may also have small rocks or dirt. So, be sure to check them carefully.

3.  As with most soups, this is even better the next day and freezes well.  When you reheat the soup, be sure to add a little broth or water because it thickens up as it sits.

4.  If you want a smoother soup, then you can puree it.  However, I prefer a little texture in the soup.

5.  You can easily make the soup vegan by using either vegetable broth or water.

6.  Don’t use marinated artichokes packed in olive oil.  Be sure, especially with canned or jarred ones, that they are packed in water.  Or, if you’re using frozen, they’re unseasoned.

7.  If you don’t like cilantro (coriander), you can use parsley.  It obviously won’t taste the same, but it will work.

 

The ingredients

The ingredients

The lentils. Red lentils work best in this soup. They're much more readily available than in the past.

The lentils. Red lentils work best in this soup. They’re much more readily available than in the past.

From the top:

From the top: salt, pepper, olive oil, flour, cumin

Lentil Soup

1 1/2 c. red lentils, washed and drained

4 c. broth (chicken, beef, lamb, vegetable) or water

1 med. onion, minced

3 cl. garlic, minced

1 tbsp. flour

1 tsp. salt, or to taste

1 tsp. black pepper, or to taste

1 tsp. cumin

2 tbsp. olive oil

Juice of one lemon, or to taste

 

1.  In a large saucepan, place the onion, garlic, lentils, and broth or water.

Lentils, onion, and garlic in the saucepan awaiting the broth.

Lentils, onion, and garlic in the saucepan awaiting the broth.

Cover and bring to a boil.  Keep the saucepan covered, turn the heat down to medium-low, and simmer for 45 minutes.  Stir occasionally.

The boiling pot.

The boiling pot.

2.  Meanwhile, in a small bowl, mix together the flour, salt, pepper, cumin, and olive oil.

The oil, flour, and spices mixed together. It smells lovely.

The oil, flour, and spices mixed together. It smells lovely.

Add the mixture to the lentils after the first 45 minutes of cooking.

 

The soup after the first 45 minutes of cooking time.  Sorry, the lentils don't stay red.  They turn to a dull gold-yellow.

The soup after the first 45 minutes of cooking time. Sorry, the lentils don’t stay red. They turn to a dull gold-yellow.

After adding the oil-spice mixture.

After adding the oil-spice mixture.

After you add the oil & spices, cook for another 15 minutes, uncovered.  Stir occasionally.

3.  Add the lemon juice and cook another 5 minutes.

My old-style lemon reamer. One of my favorite things I received from my mother-in-law.

My old-style lemon reamer. One of my favorite things I received from my mother-in-law.

Taste for seasoning.  Serve with a drizzle of olive oil over the top and some extra lemon on the side.

The finished soup.

The finished soup.  Perfect.

 

 

 

The ingredients

The ingredients

Salt, pepper, olive oil

Salt, pepper, olive oil

The artichokes.  I used frozen ones in this recipe. If you do get jarred or canned, bue sure they aren't marinated ones.

The artichokes. I used frozen ones in this recipe. If you do get jarred or canned, be sure they aren’t marinated & flavored  ones.

Artichokes with Coriander

2 lb. artichoke hearts (2 bags frozen-thawed or 6 cans drained)

4 tbsp. olive oil

3 cl. garlic, minced

1/2 c. coriander (cilantro), chopped

1 tsp. salt, or to taste

1 tsp. black pepper, or to taste

1/4 c. lemon juice, or to taste

 

1.  In a large skillet, heat the olive oil over medium heat.  Add the garlic and cook for 1 – 2 minutes.

Cooking the garlic.

Cooking the garlic.

Add the artichokes hearts and cook another 5 minutes.

Adding the artichokes. Be sure to continue stirring frequently to keep the garlic from burning.

Adding the artichokes. Be sure to continue stirring frequently to keep the garlic from burning.

Add the coriander (cilantro), salt, and pepper.  Cook another 5 minutes. Stir frequently.

Adding the coriander (cilantro).

Adding the coriander (cilantro).

2.  Add the lemon juice and cook another 2 minutes.  Remove the skillet from the heat and taste for seasoning.

The finished artichokes.

The finished artichokes.

3.  You can serve this either warm or room temperature.  This dish can also be made a day in advance.  Warm it slightly or let it come to room temperature before serving.

Sahtein! صحتين

Sahtein! صحتين

In this post, I served the soup with toasted split pita bread to make a sort of cracker.  You can also serve with warm pita or a cracker of your choice.  The plainer the better.

 

 

2 to “Lentil Soup شوربة دس and Artichokes with Coriander اضيوكي مع الكزبرة”

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