It’s barely been above freezing this whole week–time to make some soup! When I was in culinary school, this Kurdish recipe was part of the curriculum for “Cuisines of Europe and the Mediterranean.” It’s proper name is Shouraba Il Addis. It’s so easy, and really delicious. You basically just dump a few different dried grains and legumes into a pot with some spices and stock, and that’s it. The garnish of caramelized onions is optional, but I recommend it. Otherwise, a drizzle of really good olive oil is also nice. This soup is even better the day after you make it. If it thickens up overnight, just add some water.
Kurdish Spicy and Sour Red-Lentil Soup
Shouraba Il Addis
8 ounces red lentils (about 3/4 cup)
2 ounces long-grain rice, such as basmati (about 1/3 cup)
2 ounces bulgur (about 1/3 cup)
1 tablespoon whole cumin seed
2 quarts low-salt chicken broth (or half water/half broth)
1 to 2 teaspoons coarse kosher salt
1 tablespoon ground coriander
1/8 to 1/4 teaspoon cayenne
3 to 4 tablespoons fresh lemon juice (or more, to taste)
Caramelized onions, for garnish
- Rinse the red lentils and grains; place in a large pot with cumin and broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until lentils fall apart and grains are completely tender, about 30 minutes.
- Stir in the salt (to taste), coriander, cayenne, and lemon juice. Taste and adjust seasonings (make sure you have enough salt and lemon juice.) Garnish with a generous spoonful of caramelized onions and a drizzle of olive oil.
This recipe was adapted from the “Cuisines of Europe and the Mediterranean” recipe manual from the Culinary Institute of America, May 2003.