Adas bi Hamed - Lentil Soup
Ingredients
- 200 g green lentils rinsed and drained
- 50 g rice rinsed and drained
- 1.5 litre water
- 1 medium onion 125 g, peeled and finely chopped
- 1 medium potato 150 g, peeled, rinsed and cut into small cubes
- 6 small garlic cloves peeled and crushed
- 40 g butter
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 tablespoon dried mint crushed between the palm of your hands
- 2 tablespoons Lemon juice.
Instructions
- To a medium pot add the lentils, rice, onions, potatoes and the water. Cover and bring to a boil over high heat. Reduce heat to medium-low and continue cooking for about 30 minutes, or until the lentils are soft.
- Heat the butter in a frying pan over moderate heat and sauté the garlic for 1 minute. Add garlic to the soup and season with the salt and black pepper. Simmer, uncovered, over moderate heat for about 5 minutes, stirring occasionally. Season to taste if necessary.
- Add the crushed mint and lemon juice and serve immediately.
Notes
All images and text © Dina Bayoud Kohl for Dina’s Kitchen