Middle Eastern Lentil Soup (Shorbat Adas)
8 ounces collard greens, tough stems removed, chopped
2 tablespoons olive oil
2 medium carrots, grated
1 medium onion, chopped
4 garlic cloves, minced
2 medium tomatoes, chopped
2 tablespoons chicken-free broth mix (Savory Broth Mix from Everyday Vegan Eats)
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon turmeric
6 cups vegetable broth
1 ½ cups red dal, rinsed and picked over
Sea salt and black pepper
2 tablespoon olive oil
1 teaspoon fresh lemon juice
2 teaspoons za’atar
¼ teaspoon sea salt
3 pita breads, cut into 1-inch squares
1. Soup: Cook the collards in a medium pot of salted water until tender, about 15 to 20 minutes. Drain and chop well. Set aside.
2. Heat the oil in a large pot over medium heat. Add the carrot, onion and garlic. Cook until softened and golden, about 8 minutes. Add the tomatoes and cook until the tomato breaks down, about 5 minutes. Stir in the broth mix, cumin, paprika and turmeric. Stir in the broth and dal. Bring to boil and reduce to simmer. Cook until the dal is tender.
3. Croutons: Preheat the toaster oven or oven to 350 degrees F. Combine the oil, lemon juice, za’atar and salt in a medium bowl. Add the pita squares and toss well. transfer to a baking sheet and bake for 10 minutes. Stir and continue to bake for another 10 minutes until crisp.
4. Using an immersion blender, blend the soup until smooth. Season the soup with salt and black pepper. Serve with lemon wedges and croutons.
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