Hasa adas
Libyan Red Lentil Soup
Lentil soups, usually made with red lentils, are very popular in the eastern Mediterranean region. For years, I've been making an Egyptian lentil soup which is absolutely delicious. This Libyan version difers only slightly, it includes a carrot and an onion and it uses plain water rather than broth. It's also served with toasted or fried bread. I'm not sure if the differences are as much national as family-based, this really seems to be the same essential recipe.
I didn't enjoy it as much as the Egyptian version, however. I think the broth supplies an element of umami that can't quite be accomplished by the carrot and tomato.
The recipe wasn't specific as to what bread could be used other than flat bread - but I found a recipe for a Lybian bread, Khubzet Mdas, which was described as ressembling ciabatta, so I simply used Semifredi's ciabatta, which I will say is a very nice bread.
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Libyan Red Lentil Soup
Ingredients
- 1 lb red lentils, rinsed
- 3 onions, 1 chopped and 2 sliced
- 1 carrot, diced
- 1 tomato, diced
- 2 garlic cloves, minced
- 2 tsp ground cumin + more for sprinkling
- 1 Tbsp salt
- juice of 1 lemon
- 1 Tbsp oil or butter
- 2 slices Libyan or ciabatta bread or 2 pita breads
Directions
Put lentils, chopped onion, diced carrot, diced tomato, minced garlic, 2 tsp cumin and salt in a large cooking pot. Cover with 5 cups of water. Bring to a boil, then turn hit to low and cook until the lentils are soft, about 45 minutes. Taste and adjust seasoning. Stir in lemon juice. Sprinkle with cumin.
Meanwhile, heat oil or butter on a skillet over medium heat. Add the sliced onions, turn heat to low, and sauté stirring frequently, until caramelized.
Toast or fry the bread slices. If using loaf bread, cut into cubes; if using pita bread, cut into triangle.
Transfer soup to a serving bowl or individual bowls. Top with caramelized onions and croutons.
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Adapted from a recipe at libyan food
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