Best 4 Brown Lentil Soup Sharbat Adas Buni Recipes

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Prepare to savor the flavors of a wholesome and comforting dish with our guide to creating the perfect brown lentil soup, known as Sharbat Adas Buni. This classic Middle Eastern soup is not only delicious but also offers a wealth of nutritional benefits. Discover the secrets to crafting a rich, flavorful broth combined with tender lentils, aromatic spices, and a symphony of vegetables. Let your taste buds embark on a culinary journey as we unveil the art of making this hearty and satisfying soup that will delight your senses and nourish your body.

Let's cook with our recipes!

ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)



Adas bil Hamod (Lebanese Lentil Lemon Soup) image

This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.

Provided by MissGleasonSanchezApostolides

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 tablespoon olive oil
½ cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
¾ cup lemon juice

Steps:

  • Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
  • Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 39.8 g, Fat 2.6 g, Fiber 19.3 g, Protein 17 g, SaturatedFat 0.4 g, Sodium 46.4 mg, Sugar 2.5 g

SHAWRBAT 'ADAS MAA BANADOURA (LENTIL AND TOMATO SOUP)



Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup) image

I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.

Provided by Elmotoo

Categories     Lentil

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 cup lentils, rinsed
7 cups water
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, crushed
2 cups stewed tomatoes
2 teaspoons salt
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon pepper
1/8 teaspoon cayenne
1/4 cup white rice, uncooked
1/4 cup lemon juice

Steps:

  • Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
  • In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
  • Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.

Nutrition Facts : Calories 98.6, Fat 2.1, SaturatedFat 0.3, Sodium 731.4, Carbohydrate 17.6, Fiber 3.4, Sugar 4.1, Protein 3.7

ORANGE LENTIL SOUP (SHORABAT ADAS)



Orange Lentil Soup (Shorabat Adas) image

Provided by May S. Bsisu

Categories     Soup/Stew     Bean     Citrus     Sauté     Ramadan     Lentil

Yield Makes 6 to 8 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil, plus more for the croutons
1 medium onion, coarsely chopped
2 cups orange lentils, picked clean and rinsed
6 cups low-sodium canned chicken or beef broth
3 slices whole-wheat or white bread, crusts removed
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon white pepper
Lemon wedges, for serving
Red radishes, for serving
Olives, for serving

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.
  • Meanwhile, preheat the over to 400°F.
  • Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
  • Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
  • Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.

BROWN LENTIL SOUP (SHARBAT ADAS BUNI)



Brown Lentil Soup (Sharbat Adas Buni) image

Make and share this Brown Lentil Soup (Sharbat Adas Buni) recipe from Food.com.

Provided by Spice Is Nice

Categories     Lentil

Time 40m

Yield 5 serving(s)

Number Of Ingredients 6

1 cup brown lentils, washed
1 large onion, diced
salt
1/2 teaspoon cumin
3 tablespoons oil
6 cups water

Steps:

  • in pot sautee onion in oil.
  • add water and salt cover bring to a boil.
  • add lentils cover lower heat and allow to cook until lentils split about 15 -20Min's.
  • when the lentils split or become soft with a hand blender puree the lentils with the cumin until soup is creamy.
  • return to heat for another 15 Min's.
  • serve with toasted pita bread and lemon juice.

Tips:

  • Soak the lentils: Soaking the lentils for at least 30 minutes before cooking will help them cook more evenly and reduce the cooking time.
  • Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables such as potatoes, parsnips, or turnips.
  • Add spices and herbs: This recipe uses a combination of cumin, coriander, and turmeric, but you can also add other spices and herbs such as paprika, chili powder, or thyme.
  • Use vegetable broth: Vegetable broth will add more flavor to the soup than water.
  • Cook the soup until the lentils are tender: This will usually take about 30 minutes.
  • Serve the soup with a dollop of yogurt or sour cream: This will add a creamy richness to the soup.

Conclusion:

This brown lentil soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover lentils. With its rich flavor and variety of vegetables, this soup is sure to become a family favorite.

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