Divine lentil soup (Shorbat 'adas) from Cardamom and Lime: Recipes from the Arabian Gulf by Sarah Al-hamad

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    May substitute lime juice for dried limes.

  • mcvl on March 09, 2021

    Maybe not divine, but good. I accidentally over-salted it, so thinned it out with a lot of yogurt, which I think was a good addition.

  • Breadcrumbs on March 21, 2016

    p. 71 – The soup was delicious but the amount of water specified in the recipe was inadequate to produce the thin soup pictured in the book. I diluted my “stew” with water in order to cook the pasta however I still managed to burn my hand as the molten pot of lentils splattered away. There’s a photo accompanying this recipe on the Denver Post website that depicts the dish as mine turned out however I see they’ve added a note saying the soup can be thinned with water. I’d definitely make it again however I’d add likely triple the amount of water to produce a thinner broth-like consistency as I found the thick texture didn’t work with the noodles. Flavours were good though and I spritzed each bowl with lime juice prior to serving. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9827899

  • BlytheSpirit on June 30, 2012

    I used the dried limes called for but did not find that they added that much in terms of flavor. Ended up using fresh lime juice to 'jazz' it up. This recipe was decent enough, but not great. Probably will not make again.

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