Lentil Soup-Shorbat Adas. شوربة عدس

This is a vegetarian soup. My mother used to cook lentil with chicken or lamb, but his recipe is fast, easy and delicious!

3 tablespoons olive oil

1 large onion, chopped

1 teaspoon salt

1 tablespoon curry powder

1 teaspoon ground cumin

1 cup red lentils

1/4 cup rice

6 cups boiling water

Place the lentils and rice in a bowl and rinse in warm water. In a nonstick pot, sauté the onions in oil and add the spices. Pour the hot water over the onions and simmer for 5 minutes.

Strain the lentils and rice and add to the onion mixture. Bring to boil and simmer for 25 minutes. Skim off the scum that develops on top. Stir the lentil to make sure it does not stick to the bottom of the pot. Add the salt and more spices if you like. You could fry some onions and add them to the soup before serving. Serve this soup as a side dish with kabob or with toasted bread.

Zibibiya-New Year Soup

We usually make this soup for the New Year, and drop rice (kibbi-kubba) to cook in the soup.

1 pound stewing lamb with bones

10 cups water

1 tablespoon salt

1 cup dibis(date syrup)

1/2 cup raisins

1 cup walnuts

1/2 cup slivered almonds

1 cup pited dates

1 cup dried figs

1 cup dried apricots(optional)

2 tablespoon syrup

whole spices: 6 cardamoms,6 cloves,1 cinnamon stick, 6 allspice

1 tbs dried mint

1 tbs dried parsley

Place the stewing lamb and water in a big pot. When it comes to boil, simmer for 40 minutes until the lamb is tender. Add the dried fruit, syrup, salt and nuts. Reduce heat and simmer the lamb sauce for 30 minutes.

Drop the rice kibbi and boil for 20 minutes, until they rise to the top of the soup; add mint and parsley.

Happy New Year