How do you make CRUSHED LENTIL soup like the ones in the lebanese restaurants?

I love the smooth creamy texture and taste of the yellow crushed lentil soup in Middle Eastern Restaurants. Anyone know how to make it?



What spices, how do you cook the lentils, etc.How do you make CRUSHED LENTIL soup like the ones in the lebanese restaurants?
I had a look around and found this,hope it's the right one.



LENTIL SOUP - LEBANESE STYLE





LENTIL SOUP



200 grams brown lentils



1 cup rice



1 large onion



50 ml olive oil



1 tablespoon salt



CABBAGE SALAD



陆 cabbage



4 garlic cloves



50 ml olive oil



3 juicy lemons



1 tablespoon salt



METHOD



Lentil Soup



Dice onion. Place in pot and cover in olive oil. Brown onion. Add lentils. Add about 500mls of water and salt. Boil for about 20 minutes and add washed rice. Cook for another 15 mins.



Cabbage salad



Chop cabbage really thinly. Crush garlic into a paste (hint: adding salt makes it easier). Add lemon juice and oil and mix it all in.



Serve soup with salad on top.






Lentil Soup

SHOURABAT 'ADAS



3 cups lentils

1/2 cup rice (optional)

1/2 cup samneh, or other shortening

1 cup chopped onions

1 1/2 tsp. salt

Water



Another good old fashioned soup is this one developed, of necessity, by Lebanese mountain villages when their winter diet consisted mainly of those foods which they dried in the summer and stored in earthenware jars or homespun sacks for winter eating.



Soak lentils in cold water overnight. Wash and pick over. Place in pressure cooker with water to cover them about an inch. Cook under pressure for 15 minutes. Pass the-soup through a sieve or food mill. Add water to desired consistency. Fry onions in hot fat until brown and add to soup. Simmer for 10 minutes. Add salt. Serve thick and hot with squares of crisp fried bread.



To prepare in open kettle: Wash lentils. Pick them over. Boil until soft. Pass through sieve or food mill. Add fried onions and salt. Add more water if necessary and simmer for 10 minutes.



To either method, add cooked rice if desired (one half cup before cooking). To enhance flavor, braise a beef or lamb bone in a small amount of fat and add to soup at beginning of cooking. Dried pea soup may be prepared in the same way but omit rice.



* 6 months ago



Source(s):

http://www.habeeb.com/lebanese.recipes.i鈥?/a>How do you make CRUSHED LENTIL soup like the ones in the lebanese restaurants?
go to allrecipes.com for Lebanese lentil soup. the lentils aren't crushed, they fall apart when well done and stirring the soup alot once the soup is finished cooking will break them down even further. lentils cook much faster than dry beans and you can add them to the soup and cook them tender in as little as 30-40 minutes. Simmering in there lets them take on all the wonderful flavors. They are a healthy legume and tasty one for winter hearty soups of all kinds.