Wednesday, September 7, 2011

Lentil Soup with Lemon - Shorbet Adas bi Hamod

1 cup brown lentils (masoor)*
3 cups water
1 large onion
5 cloves garlic
1 1/2 lemon
1 tablespoon dried mint
1 teaspoon cumin
5 zucchinis
1 potato

Peel onions and chop finely and fry in butter until they become yellow, add diced zucchini and potatoes (1 inch). Stir until tender.  

Boil the lentils in the pot alone. Pass the lentils in a vegetable mill ** (or food processor if not available) and add to vegetables. Add a glass of water, pepper, lemon juice, garlic and dried mint with a teaspoon of salt. Leave to boil for 20 minutes and stir from time to time so as not to stick.


** The unique and delicious flavor of the soup is the result of passing the lentils in the vegetable mill.

* masoor lentils