Red lentils adds color to this soup. Lentil was domesticated in the Fertile Crescent of the Near East and then spread to Europe, the Middle East, North Africa and the Indo-Gangetic plains (also called North Indian River Plain). The oldest known remains are dated to 11 000 BCE.
(Arabic) شوربة عدس شمال أفريقية حار
/shurabat eats shamal 'afriqiat har/
Serves 6
1/4 cup (60 ml) olive oil
1 organic chopped onion
1 tsp. (2 g) each: paprika & coriander
1/2-1 tsp. (1-2 g) each: cumin, ginger, pepper, cinnamon
pinch or two of cayenne pepper
1 tsp. (5 g) organic tomato paste
2 minced organic garlic clove
4 cups (960 ml) organic vegetable broth (more if needed)
2 cups (480 ml) water
1 1/2 cups (195 g) red lentils, rinsed
2 Tbs. (30 ml) organic lemon juice
1 1/2 tsp. (3 g) crumbled dried mint
1/2 cup (30 g) cilantro or parsley
~Morrocan numbers~
وا حد /wa'ed/ ١ Heat 2 Tbs. (30 ml) oil over medium heat.
جوج /jouj/ ٢ Add onion with a little salt, cook, stir until they are softened, about 5 minutes.
تلاتة /telata/ ٣ Stir in the spices, except the paprika and cook about 2 minutes.
ربعة /reb'a/ ٤ Add the tomato paste and garlic, cook a minute.
خمسة /khemsa/ ٥ Stir in the broth, water and lentils, bring to simmer. Cook about 15 minutes.
سْتة /setta/ ٦ Whisk the soup for 30 seconds. Add more hot broth if needed.
سْبعة /seb'a/ ٧ Add the lemon juice. Cover and keep warm.
تْمنية /timenya/ ٨ Heat rest of the oil in a skillet over medium heat.
تسع /tise/ ٩ Remove from the stove and stir in the mint and paprika.
عشرة /eashra/ ١٠ Serve, drizzling each bowl with 1 tsp. (5 ml) oil and sprinkling with cilantro/parsley.
