Shurabat ends (lentil soup)
This easy recipe for lentil soup uses short-grain rice and freekeh to help give the soup with body, and safflowers for some extra vibrant orange colour. It can be topped with cream, or torn pieces of mozzarella.
This recipe is taken from Imad’s Syrian Kitchen by Imad Alarnab (HarperCollins Publishers, £26).
Ingredients
Metric
Imperial
- 200g of red lentils
- 50g of short grain rice
- 50g of freekeh
- 2 tbsp of olive oil
- 1 tbsp of cumin seeds
- 2 onions, finely chopped
- 2 small carrots, peeled and roughly chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 2 tbsp of safflower
- 1 tsp ground black pepper
- 1/2 tsp ground coriander
- 2 tbsp of tomato purée
- 1.7l vegetable stock, or chicken stock or water
- salt
To serve
- single cream, or mozzarella, torn into small pieces
- 1 handful of fresh chives, finely chopped
- 4 pitta breads, toasted
Method
Start by washing the lentils, rice and freekeh together in a large sieve until the water runs clear
- 200g of red lentils
- 50g of short grain rice
- 50g of freekeh
In a tall, large pot, heat the olive oil over a medium heat, then add the cumin seeds and toast for a minute. Now add the onions and carrots and cook for 5–8 minutes until soft and a little caramelised. Add the garlic and cook for a further 1–2 minutes until softened
- 2 tbsp of olive oil
- 1 tbsp of cumin seeds
- 2 onions, finely chopped
- 2 small carrots, peeled and roughly chopped
- 2 garlic cloves, finely chopped
Add the lentils, rice and freekeh and stir to toast all the grains for 2 minutes before mixing in the ground cumin, 1 tablespoon of the safflower, the black pepper, ground coriander, tomato purée and 2 teaspoons of salt. Once everything is nicely toasted and coated in spices, add the stock or water so it covers everything by at least 6cm
- 1 tsp ground cumin
- 2 tbsp of safflower
- 1 tsp ground black pepper
- 1/2 tsp ground coriander
- 2 tbsp of tomato purée
- 1.7l vegetable stock, or chicken stock or water
- salt
Bring to the boil, then turn down and simmer for 1 hour until everything is soft
Process to a thick soup in a blender, adding more water if needed, then add the remaining safflower. Taste and season as necessary
Ladle into bowls and top with cream or mozzarella and chives, and serve with toasted pitta bread
- single cream, or mozzarella, torn into small pieces
- 1 handful of fresh chives, finely chopped
- 4 pitta breads, toasted
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