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Recipe for :

Shourbat Al Adass Al Asfar - Red Lentil Soup

Lebanese cuisineThis recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit www.samaracuisine.co.uk

Ingredients

1 Cup of red lentils
8 Cups of water
1/4 Cup rice
1 Small onion
2 tbsp of olive oil
2 tbsp of butter
2 tsp ground cumin
1/2 Bunch of chopped parsley
1 Lemon juice
1/2 pepper
1 tsp salt

Method

  • Wash the lentils in a deep pan cover with water, and put on high temperature. Once it starts to boil, reduce the heat and leave to cook for 1/2 hour or until very soft. Make sure the water level always covers the lentils, so if needed, add more hot water.
  • Wash the rice and add to the lentils, mix and let it cook for further 10 minutes.
  • Stir the mixture from time to time so the lentils don't stick to the bottom of the pan.
  • Meanwhile, fry the diced onion until golden and add to the soup.
  • Add cumin, pepper, salt, parsley, and lemon juice, stir well and cook for another 5 minutes.
  • Remove from the hob and puree with a blender until smooth.
  • Garnish with parsley and serve hot with toasted Lebanese bread.

Samara Cuisine
www.samaracuisine.co.uk

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