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…
Shorbath Adas ~ Emirati Lentil Soup
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 onion sliced
- 1/2 tsp cumin powder
- 1/2 tsp cinnamon powder
- 1/2 cup red lentils washed and drained
- 3 cups water
- 1 stock cube crushed
- 1 loomi
- Salt and pepper to taste
- Coriander leaves for garnish
Instructions
- 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.
Notes
Add more boiling water if the soup is too thick.
Yummm !I want to try it Rafeeda!Super click…
Thanks a lot Shazia…
It looks so creamy and tasty!
Thanks a lot Angie…
Looks yummy…perfect soup for Ramadan…
Thanks a lot Shabna…
A healthy and quick soup. I’ve sackfuls of loom but really didn’t know how one can use them, perhaps because we are so used to using fresh lime and lemon.
Loomi is such an integral part of cuisine here, they add it to all their curries, rice, soups, etc…. I guess you can explore loads of Arab cuisine to finish off your loomi… hehe… Thanks a lot Mayuriji…
I have made it once I think initially MENA days but didn’t post. Then I got to have this last Ramadan at Al Baha when all restaurants were closed including the hotel we stayed had no food and only Shorba Adas was there and we ordered but they called in and said that too over. Anyways, the Emirati style of using loomi is making me want to try this – but this Ramadan like I said we haven’t had any hot or warm drinks. it is so Hot! Personally, I would avoid using the store bought cubes because of its bad reviews but it is being sold and makes peoples lives easy!
I wish I could make my own stock cubes! I keep them handy to use them into some of my recipes, but still try to keep it to the minimum… Thank you so much Fami…
I did not know what Loomi was until I read the post. And also changed my impression that Ramadan dishes are meant to be non vegetarian. Interesting dishes . I have bookmarked so many but this lifetime is not sufficient to try them all. Loved it.
That’s mainly what I wanted to inform too… that it doesn’t necessarily need to be non-veg! Thank you so much Tum…