Chorba Al-adas
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Total time: 1 hr 30 minutes
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Serves 8
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6.2 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
7 cups - Chicken broth, low sodium
200g - Red lentils, rinsed and drained
⅔ cups - Barley, hulled, rinsed, and drained
2 tsp - Cumin seeds
2 tb - Olive oil
2 pcs - Onions, halved and finely sliced
1 tsp - Ground coriander
1 tsp - Ground cumin
½ tsp - Salt
¼ tsp - Ground black pepper
6 tb - Soy yogurt
2 - Lemon, cut into wedges, to serve
UTENSILS
Cooking pot, Saucepan, Blender, Ladle and serving bowls, Chopping board, Knife
INSTRUCTIONS
1. Pour the stock into a deep cooking pot and bring to a boil. Add the lentils, barley and cumin seeds. Boil for another 3–4 minutes. Reduce the heat and simmer uncovered for about an hour, or until the lentils and barley have cooked to a thick pulp.
2. Heat the oil in a saucepan and add the onions then fry for 4–5 minutes until soft and golden brown. Stir in the ground coriander, cumin and season with a little salt. Set aside.
3. Blend the lentil and barley mixture in the blender until the mixture is creamy. Season well, ladle into individual bowls and sprinkle fried onions over the top. Serve immediately with a tablespoon of yogurt and wedges of lemon.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 266g
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Energy (kcal)
218.0
Carbs (g)
32.0
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Proteins (g)
11.0
Fats (g)
5.6
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Fibre (g)
6.2
