Shorba means soup in Arabic. Ads means lentils, so shorbat ads translates literally into soup of lentils.

This popular soup is a Ramadan staple and will be found at Iftar (the daily meal of breaking the fast during Ramadan) tables quite frequently in the Arab world. It is a beautiful, creamy, yellow soup that is both hearty and healthy. It is naturally vegetarian and vegan, has virtually no fat, is gluten free, and is full of heart healthy fiber and vegetables. So almost every diet will love incorporating this dish.

The velvety texture might surprise you because there is no fat, milk, or cream added. The orange lentils, along with the aromatic root vegetables of carrot, onion, and garlic are what scent and flavor this delicious soup. I’ve already discussed what a fantastic legume lentils are for your diet in my recipe for lentil  pilaf, and you can read more health benefits here. This creamy lentil soup is often found in many Middle Eastern restaurants nowadays, and while the flavors can vary, this is surely going to be the best recipe.

This recipe comes straight from my Egyptian grandmother’s kitchen (Teta), God rest her soul. While turmeric is used in many modern recipes today, it is actually not a part of this authentic recipe. I presume it is used to boost the yellow color, and it certainly does not hurt to add it. I use it because I love the nutritional benefits of fresh turmeric root, but beware it will dye your fingers and spoons yellow 😀 Chopped tomatoes are added to the recipe to boost the flavor and the secret ingredient I incorporate is chicken or vegetable stock. Water is perfectly fine, but I find the broth gives an extra depth of flavor. I don’t use any Maggie cubes or other MSG catch all seasoning with who-knows-what in it, so I definitely prefer the flavors added by the tomato, broth, turmeric, and root vegetables.

The delicious base of this soup’s fantastic flavor starts by simply sautéing the vegetables in some olive oil over medium heat, just until fragrant. Pour in the broth or water, the lentils, and spices and you’re pretty much done. I used to shred the carrots and turmeric, but I realized this isn’t neccesary because I blend the entire soup into a velvety smooth texture at the end of the simmer anyway. So a rough chop of all the vegetables is perfectly okay!

Prepare the lentils by picking them over for dirt particles, and wash thoroughly then drain.

This soup quickly simmers until the lentils break down into a creamy consistency, which takes all but 20 minutes. The orange shelled lentils cook soft very quickly,  unlike the brown shelled lentils. So be sure to use the correct lentils.

I then puree the entire mixture once it is cooked soft, into a thick and velvety consistency. The soup thickens significantly when sitting so be sure to stir in some extra water over low heat before serving if this happens. Like many grandmothers love to do, my Teta went the extra mile and added another step to make this soup REALLY lip smacking good. In another pot, she would brown some delicious tiny vermicelli noodles (sha3reya in Arabic) in butter, then pour the pureed soup over it and simmer until the noodles are cooked. This tastes really great and adds a nice texture.  However, I typically omit this step because I am trying to keep the soup healthy and paleo- and mostly because I don’t want to wash another pot! But I will usually do this for guests because it makes the soup extra special 😀

I serve with pita chips on the side, which is optional.

Fresh squeezed lemon juice is a must, if you ask me!

Enjoy! Bil Hana wil Shifaa (Arabic for with health and healing)

Creamy Lentil Soup- Shorbat Ads

2014-07-02 06:27:27

Serves 4

A creamy lentil soup full of flavor and healthy vegetables is hearty and filling!

Write a review

Save Recipe

Print

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Ingredients

1. 2 cups of red lentils (they are actually orange, but called red)
2. 3 cups of broth (or water)
3. 4 cups of water, plus more to thin later
4. 1 tsp cumin
5. 1/2- 1 tsp salt (to taste)
6. pinch of pepper
7. 1 tsp minced turmeric root, or 1/2 tsp powder (optional)
8. 2 large carrots, diced
9. 1 tomato, diced
10. 1 yellow onion, diced
11. 4 cloves of garlic, diced
12. 1 tsp olive oil

Instructions

1. First sort the lentils for any stones, grains, or sand. Wash thoroughly and drain.
2. In a large pot, over high heat, add the olive oil and onions with carrots and toss lightly until yellow and fragrant. Only sautee until soft; do not brown it.
3. Add the garlic, turmeric, and tomatoes and stir for another minute.
4. Immediately add the lentils, broth, water, and spices. Stir well.
5. Once the soup begins to boil, reduce to medium-low heat. Allow it to simmer for about 15-20 minutes, covered.
6. Once the lentils are softened and cooked, puree with a blender, and remove from heat. If the soup looks too thick to you, you can add more water over low heat and stir until homogenous.
7. Serve immediately with lemon wedges, a cilantro garnish, and optionally pita chips.

Notes

1. Soup will thicken when it sits or when refrigerated. Simply add some water when reheating, and stir.
2. By Noha ElSharkawy
3. www.SugarandGarlic.com

By Noha ElSharkawy

Adapted from Teta and Mom

Adapted from Teta and Mom

Sugar & Garlic https://sugarandgarlic.com/

I love pesto. And I love avocados. This dish combines these two loves into a flavorful and fresh pasta salad!

I’m a proponent of creative cooking, and using ingredients you have on hand to create delicious meals. Its a survival skill that comes in handy when you are a busy mom just trying to feed hungry mouths. My daughter’s school was having a family luncheon pot luck, and I had signed up for some type of pasta salad. I am known to try new recipes for the first time on large groups. Brave I know, but it hasn’t back-fired so far. I knew I wanted to make pesto, but I never make it the traditional way (you may have read in my other posts about my husband’s deathly nut allergy). So I don’t use nuts and I usually improvise.  So here I had tons of parsley, avocados, and perfectly juicy and plump cherry tomatoes.

Oh that avocado can whip into a beautiful green “butter” for my pasta salad! Who needs nuts? (omega-3 fats, CHECK)

Lulu do you want to pick some parsley leaves from the garden!?

My daughter nods enthusiastically.

And so it was created: avocado- pesto pasta salad. No nuts, but plenty of kick from garlic and earthy parsley, the creaminess of the avocado, and a tad of lemon juice and we were set for a delicious meal in no time! We used bow tie pasta because, well, they are my daughter’s favorite. What 3 year old girl wouldn’t love to eat bow ties?! Anything to make eating appealing and fun for kids, right?
Lemon or lime juice is absolutely necessary here to keep the avocado’s vibrant green color. Some salt, pepper, and crushed garlic season the “pesto” perfectly, and the fresh parsley leaves give this sauce the perfect texture and earthiness to replace the traditional basil. At the end I add sliced cherry tomatoes and I sprinkle on some freshly grated parmesan cheese. YUM.

This thick, creamy sauce is a simple combination of blended avocados, lemon juice, salt, pepper, crushed garlic, olive oil, and parsley.

Avocado-Pesto Pasta Salad

2014-06-22 18:34:24

A deliciously creamy and zesty pesto variation makes this the perfectly refreshing dish to serve to your family or friends!

Write a review

Save Recipe

Print

Prep Time

25 min

Cook Time

8 min

Prep Time

25 min

Cook Time

8 min

Ingredients

1. 1 lb pasta (bowties, penne, fusili)
2. 2 ripe avocados
3. 1 lemon or lime, juiced
4. salt and pepper to taste (about 1 tsp)
5. 3 cloves of garlic
6. 1 tbsp olive oil
7. 1 bunch of parsley (about 1/2 cup chopped)
8. 1 cup freshly grated parmesan cheese
9. 1 cup cherry tomatoes, sliced in half

Instructions

1. Cook the pasta in boiling water with some olive oil, according to directions, until "al dente"(about 8 minutes). Drain and set aside to cool in a large mixing bowl.
2. Slice the avocado open, remove the pit and scoop out the flesh. Put it into a food processor or blender. Add the salt, pepper, lemon juice, garlic cloves, parsley, and olive oil. Blend until smooth and creamy.
3. Pour the sauce over the cooled pasta. Add the cherry tomatoes and toss in the grated cheese.
4. Place in a serving dish, and enjoy!

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/

Green bean casserole is one of the best comfort foods out there. With the holidays around the corner, it is time to brush up on this delicious recipe and try making it from scratch as I do here. I use fresh, real mushrooms (sometimes that canned mushroom soup doesn’t really have mushrooms ya know…), usually fresh green beans (frozen works too in a pinch), and a few other easy to find grocery staples. The creamy mushroom soup is really what makes this casserole, so it is important to have a great soup full of flavor. The green beans are best when fresh, because they do not carry extra water from being canned or frozen, but the frozen option has worked well for me before. The flavors of these delicious vegetables are really amplified with the creamy soup and crunchy savory onions. 

No cans are involved here! I have eaten and cooked this classic casserole made with Campbell’s canned condensed soups and canned green beans, and it is good. However, as you may have noticed from my posts, I am avoiding use of any canned foods, preservatives, and unnecessarily long ingredient lists that cause a number of symptoms in our bodies. There is a lot of sodium and preservatives in the canned goods. Once you taste it fresh from scratch, with fresh mushrooms and green beans, you will never want to go back! Now, when I try the canned recipes, it just doesn’t do justice to what this recipe really is. This is also incredibly easy.

All you need is my easy recipe for cream of mushroom soup, some fresh or frozen green beans, and fried onions. I make the soup in advance, which you could do the day before and refrigerate, or days before and freeze. This really simplifies the process the day of. You can also fry the onions yourself (see how to do it in my kushary post),  or use classic crispy french fried onions from the store. These are SO good. They kind of taste like potato chips…I would try frying onions in an air fryer if I had one. I bet it would taste just like the store bought versions! I like the fried onions from Trader Joe’s because they are a little “healthier” and taste just as good, if not better, than home made. Use what you prefer!

Green Bean Casserole

2013-11-26 08:25:19

Serves 6

A Thanksgiving classic dish, this from scratch recipe oozes creamy delicious mushrooms and green beans topped with crispy crunchy fried onions!

Write a review

Save Recipe

Print

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Ingredients

1. 1 recipe of my cream of mushroom soup (2 cups)
2. 2 c fresh or frozen french green beans (washed and trimmed)
3. 1 1/2 c fried onions

Instructions

1. Preheat oven to 350 degrees.
2. Pour the washed and trimmed green beans into a casserole dish.
3. Pour the mushroom soup over the green beans and mix well. Spread with a spoon into an even layer.
4. Cover with foil and bake for 30 minutes. After about 20 minutes, take the dish out and stir in half of the onions. This will thicken the casserole. Place back in the oven, uncovered.
5. Remove from oven and sprinkle with crispy onions over the top and serve warm.

Notes

1. You may also add shredded cheese over the top at the 20 minute mark, after stirring in the fried onions.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/