Shawrbat Adas Bil Tamar Hindi
Dive into the warm, aromatic comfort of Shawrbat Adas Bil Tamar Hindi, a traditional Middle Eastern red lentil soup infused with tamarind's tangy complexity. This wholesome recipe combines tender red lentils, fragrant spices like cumin and turmeric, and the deep, citrusy tartness of tamarind pulp to create a velvety yet hearty dish. Perfectly balanced with a hint of garlic and onion, this soup is both nourishing and bursting with flavor. Garnished with fresh parsley and served with a wedge of lemon for an extra zest, it's a satisfying vegan and gluten-free option for any occasion. Ready in just 40 minutes, this easy-to-make soup offers a delightful blend of earthy, spicy, and tangy flavors that will elevate your dining experience.
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Recipe Information
Ingredients
- 1 cup red lentils
- 5 cups water
- 1 medium onion, finely chopped
- 3 medium garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tamarind pulp
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until golden and softened, about 5 minutes.
Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently to avoid burning.
Stir in the ground cumin, turmeric, coriander, salt, and black pepper. Cook for 30 seconds to release the flavors of the spices.
Add the rinsed lentils and water to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 minutes, or until the lentils are soft and cooked through.
Stir in the tamarind pulp, ensuring it dissolves well into the soup. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
Using an immersion blender, slightly blend the soup to achieve a creamy consistency while keeping some texture. Alternatively, remove half of the soup, blend it in a countertop blender, and return it to the pot.
Taste and adjust seasoning as needed, adding more salt or tamarind for balance if required.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with a wedge of lemon on the side for squeezing over the soup.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 25.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
