Kuwait red lentil soup, called shaurabat adas, is yummy. It is flavored with baharat a Middle Eastern spice blend, that is made up of :4 parts black pepper, 3 parts coriander seeds, 3 parts cinnamon, 3 parts cloves, 4 parts cumin seeds, 1 part cardamom pods, 3 parts nutmeg and 6 parts paprika. These spices are ground together to make the blend. It is a wonderful seasoning that can be used to rub on meats, or to season soups, like it calls for in this recipe. Loomi or dried black limes are also used in this recipe to give it that true Arab gulf region flavor. You can find loomi at your Middle Eastern market or you can substitute the zest of a lime, however, it will not be quite the same. This recipe is delicious served with some lemon. It is also hearty, and would make a lovely lunch, with a salad and flat bread.
Kuwait Red Lentil Soup (Shaurabat Adas)
- 1 1 ⁄2 cups split red lentils
- 1 large onion finely chopped
- 1 ⁄4 cup butter olive oil or ghee
- 4 garlic cloves crushed
- 1 potato peeled and cubed
- 2 teaspoons baharat A middle Eastern spice blend
- 3 ⁄4 teaspoon coriander freshly ground
- 1/2 teaspoon turmeric powder
- 2 cups fresh tomatoes peeled & chopped
- 2 dried black limes called loomi or substitute zest of 1 lime
- salt to taste
- lemon sliced in wedges to serve
- In a frying pan, heat butter or olive oi over medium heat and add the finely chopped onion.
- Fry slowly until transparent, do not brown.
- Stir in garlic and spices (not the salt), then add chopped fresh tomatoes.
- Pick through the lentils making sure to remove any bad ones.
- Place the lentils in a sieve and rinse under cold running water.
- Put into a large pot and add 6 cups water. Bring to the boil, skimming off the scum.
- Once the lentils and water have come to the boil, add the onion mixture along with the dried black limes, each pierced with a fork (be careful when you do this) , also add the chopped, potato.
- Return to the boil and boil gently, uncovered, for 20 minutes.
- Add salt to taste, and a little more water if soup looks too thick.
- Simmer gently for a further 25-30 minutes, uncovered, until the lentils and potato are tender, stirring occasionally.
- Serve hot in bowls with lemon wedges on the side to squeeze on to individual portions.