I have this habit of buying food magazines that get released during the month of Ramadan. Every year, magazines like BBC Good Food, Spinneys Food and Gourmet release special Ramadan editions, containing very interesting meal ideas and recipes for the month of Ramadan. For the last three years, they have been including a small section of local recipes contributed by home chefs, bloggers and restaurant owners, and I have been marking them up to make. One recipe that I had tried previously was this delicious Emirati falooda, which also happens to be a drink that features frequently during this month. This comforting soup that I am sharing today is likewise adapted from a recipe that appeared in the BBC Good Food Ramadan 2015 issue.
Every Arab country calls their lentil soup “Shorbath Adas”. “Shorba” is soup, and “adas” is lentil. Even though the base ingredients may be the same, the dimensions added for a bit of flavor differ from country to country. Usually masoor dal (red lentils) is used, as it cooks faster but you can use any lentil of your choice. I have already shared the Lebanese version previously on the blog, but what made the Emirati version different was the use of loomi in the soup. I can’t express how the tanginess perfectly melted into the delicious soup. This soup is light and very relaxing on the stomach, so makes prefect food when you need something soothing. This is the second recipe in the 3 back-to-back Emirati Ramadan specials, after the Samak Koufta. Off to the recipe…
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, sliced
- ½ tsp cumin powder
- ½ tsp cinnamon powder
- ½ cup red lentils, washed and drained
- 3 cups water
- 1 stock cube crushed
- 1 loomi
- Salt and pepper to taste
- Coriander leaves for garnish
- Heat the olive oil in a saucepan or pressure cooker.
- Fry the garlic mince briefly.
- Add the onion and saute till wilted.
- Add in the cumin and cinnamon powders and saute for a minutes.
- Add the lentils, water, stock cube and the loomi (give it a little cut to release its flavors) and give a good mix.
- Adjust seasoning and cook till done. If using a pressure cooker, one whistle will do, and allow the pressure to go by itself.
- Mix well and smash up the lentils. Take the loomi out and discard it.
- Serve warm garnished with coriander leaves.
Add more boiling water if the soup is too thick.