Shorabat Addas

I like to try different kinds of ethnic foods. I credit my dad for this since as a submariner he was always sure to hit up the local food joints when he visited a port. He refused to go into the touristy restaurants, often eating from street vendor carts. Even in his retirement, my parents frequent the "Mom and Pop" style Thai, Indian, Mexican, Ethiopian, and Mediterranean restaurants. So when I passed a bag of red lentils in the store, I had to take it home with me. (I don't have a lot of experience cooking with lentils; just a lentil soup or two. Someday I'll learn to make a yummy lentil loaf.) Tonight was the night to try the red lentils. I decided to play it safe and use the recipe on the back of the bag. I halved the recipe since it's just me and I wasn't sure how I'd like them. I should've done a full batch. Here's the recipe. It's really simple. Shorabat Addas (Lentil Soup) 2 cups dry red lentils

8 cups water or broth (I used water)

1/2 tsp cumin

1/2 tsp turmeric or paprika (I used turmeric)

1 large onion diced

1-2 cloves of garlic, minced

2 Tbs olive oil

salt & pepper to taste

Juice of one lemon

2 bouillon cube of choice (I used G Washington Golden packets)

Wash lentils. Combine with water (or broth) and bring to a boil. Cover for 20-30 minutes, sirring occasionally. When lentils are tender, add dry spices and bouillon to the pot. Saute the onion and garlic in olive oil until golden brown. Then add to soup mixture. Simmer for 5 minutes. Turn off heat, add lemon juice and stir. Garnish bowls with parsley and paprika. Serve with lemon wedges on the side (if available). Serves 6.