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.

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 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)

This is a refreshing and filling veggie tuna salad that you can eat on its own right out of the bowl, or you can wrap it into a flat bread for a quick and easy sandwich, or melt some provolone cheese over it to make a warm and toasty tuna melt! Yum!

This tuna salad is so easy to make with fresh ingredients and lots of flavor. We load up on veggies that give this a nice crunch. The recipe is an inspiration based on a green bean tuna salad recipe written by the fabulous Giada de Laurentiss and made for me by a more fabulous friend:) I made this at home with some of my fresh and favorite veggies: red bell peppers, green beans, asparagus, tomatoes, and parsley . I omitted red potatoes to reduce the carbs and cooking steps, used fresh crunchy green beans, and added some kick with chopped fennel instead of celery. This was awesome.

Oh and I use plenty of fresh squeezed lemons, almost 1 whole lemon per can of tuna. In my book, the more lemon the better. But it is possible to add too much lemon so don’t get carried away!

I use “Wild Planet” tuna, which is a brand I love because it is sustainably caught (pole and troll), non GMO, no liquids or fillers are added (as is with the common Chicken of the Sea and other major brands), and it is stored in BPA free cans. There are also many other wonderful healthful varieties stored in olive oil. You want to avoid the kinds stored in water, because many of the heart healthy omega 3 fats are lost and nutrients are not retained as well (neither is the taste actually). I use about 5 6 oz cans in the recipe which is enough to feed at least 5 adults; the volume is tripled with all the fresh chopped vegetable ingredients we add!

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If you let your kids dice and stir this salad with you, they are always more likely to eat what they make. They always love the bright colors in the salad too.

YUM! This is my absolute favorite concoction EVER. My kids could not get enough of this. Even the baby enjoyed it (probably felt great on her teething gums!) I have been avoiding dessert lately, and if you know me, that is nearly impossible. So coming up with delicious and healthier alternatives is my current goal in life (among other things!) I  have been blending frozen fruit a lot lately because I learned that I can save much of our produce from spoilage and the trash bin by just freezing it at its peak.

 While I have yet to find good mangoes in the midwest, I got some bags of frozen organic mango chunks from Trader Joe’s and they smell and taste incredible! You  just blend these with some frozen sweet strawberries and a dash of heavy whipping cream. The cream whips the frozen fruit into a creamy ice cream consistency. It really is delicious! No sugar added! If you are looking for a fat free treat as well, you could omit the cream and just enjoy this as a sorbet, but the creaminess was just divine. You can try this with frozen bananas and cocoa (coming soon!), frozen strawberries and frozen bananas, coconut and frozen pineapple, the possibilities are ENDLESS. Beware, you will need to have a powerful blender such as the Vitamix or Blendtec so that you do not break your blender!
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