 Egyptian lentil soup | |
| Alternative names | shurbat al-adas,mercimek,tlokheh,shorbay neesik,Linsensuppe |
|---|---|
| Type | Soup |
| Course | Starter |
| Main ingredients | Lentils (green, brown, red, yellow or black) |
Lentil soup is asoup withlentils as its main ingredient; brown, red, yellow, green or black lentils, with or without thehusk, may be used. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. Lentil soup is a staple food throughout Europe, Latin America and the Middle East.
Lentils were unearthed in the Paleolithic and Mesolithic layers ofFranchthi Cave in Greece (13,000 to 9,500 years ago), in the end-Mesolithic atMureybet andTell Abu Hureyra inSyria, and at sites dating to 8000 BC in the area ofJericho.Aristophanes (5th – 4th centuries BC) called it the "sweetest of delicacies".[1] Remains of lentils were found in royal tombs in theTheban Necropolis in Egypt, dating to 2400 BC.[2] The Roman cookbookApicius, compiled in the 1st century AD, includes a recipe for lentil soup with chestnuts.[3]
Lentil soup is mentioned in theBible: inGenesis 25:30-34,Esau is prepared to give up hisbirthright for a pot of fragrant red lentil soup being cooked by his brother,Jacob.[4][5] This narrative indicates that lentil soup waseaten inancient Israel.[4] InJewish tradition, lentil soup has been served at times of mourning; the roundness of the lentil represents a complete cycle of life.[5]
Lentil soup may include vegetables such ascarrots,potatoes,celery,parsley,tomato,pumpkin, ripeplantain andonion. Common flavorings aregarlic,bay leaf,cumin,olive oil,cardamom andvinegar. It is sometimes garnished withcroutons or chopped herbs orbutter,olive oil,cream oryogurt. Indian lentil soup contains a variety of aromatic spices.
InIraqi andLevantine cuisine the soup is seasoned with turmeric and cumin and topped with toasted, thinvermicelli noodles calledsha'iriyya (شعيرية), and served with a lemon for squeezing.[6][7][8] In theMiddle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish.[9]Rishta is a lentil and pasta soup traditionally made inLebanon.[10] InEgypt and throughout theMiddle East, the soup is commonlypuréed before serving, and is traditionally consumed in the winter.[11][12]
Lentil soup is recognized as highlynutritious, a good source ofprotein,dietary fiber,iron andpotassium.[13]
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Media related toLentil soups at Wikimedia Commons
