Arabic lentil soup with lamb
Emirati Arabic lamb and lentil soup – a hearty version of Shorbat Adas with lamb mince and aromatic spices.
Ingredients
- 1 cup lentils red or green or a mix of both
- 300 g lamb mince
- 1 onion
- 4 cloves garlic
- 1 potato
- 1-2 carrots
- 2-3 tbsp fresh parsley
- water
- salt, black pepper to taste
- sunflower oil
EMIRATI SPICE MIX
- 2 tsp coriander
- 2 tsp cumin
- 3 tsp cinnamon
- 2 tsp fennel
- 2 tsp turmeric
- ½-1 TSP chilli flakes or powder
FOR GARNISH
- 1 onion
- a few wedges lemon
- 1/2 lemon ( juice only)
- 1-2 tbsp fresh parsley
Instructions
- Toast ground spices in a dry pan over low-medium heat for 2 minutes, stirring constantly until aromatic. Set aside.
- In a little oil, sauté finely chopped onion until translucent.
- Add minced lamb, cook for 6-7 minutes until browned.
- Stir in chopped garlic, cook for 1-2 minutes.
- Add water to cover.
- Rinse lentils 3 times, and add them to the pot. Also add diced potatoes, sliced carrots, and toasted spices.
- Simmer for 30-40 minutes.
- Stir in chopped parsley and lemon juice.
ONION GARNISH
- Slice onions thinly.
- Fry in batches over medium-high heat, stirring frequently, until deep golden brown.
- Drain on kitchen paper and cool.
- To serve: Top with caramelized onions and extra parsley. Add lemon slices on the side.
Notes
The total calorie content for the whole dish is approximately 1799 kcal. This estimate depends on the specific types of products used and their preparation. The recipe serves about 4-5 people. If divided into 4 servings, each serving would be approximately 450 calories.