Lentil soup
 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 soupis asoupwithlentilsas its main ingredient; it may bevegetarianor include meat, and may use brown, red, yellow, green or black lentils, with or without the husk.Dehulledyellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe, Latin America and the Middle East.
History and literature[edit]
Lentils were unearthed in the Paleolithic and Mesolithic layers ofFranchthi Cavein Greece (9,500 to 13,000 years ago), in the end-Mesolithic atMureybetandTell Abu HureyrainSyria,and sites dating to 8000 BC in the area ofJericho.Aristophanescalled it the "sweetest of delicacies."[1]Remains of lentils were found in royal tombs in the Theban necropolis, dating to 2400 BCE.[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:InGenesis25:30-34,Esauis prepared to give up hisbirthrightfor a pot of fragrant red lentil soup being cooked by his brother,Jacob.In Jewish tradition, lentil soup has been served at times of mourning; the roundness of the lentil represents a complete cycle of life.[4]
Varieties[edit]
Lentil soup may include vegetables such ascarrots,potatoes,celery,parsley,tomato,pumpkin,ripeplantainandonion.Common flavorings aregarlic,bay leaf,cumin,olive oil,cardamomandvinegar.It is sometimes garnished withcroutonsor chopped herbs orbutter,olive oil,creamoryogurt.Indian lentil soup contains a variety of aromatic spices. InIraqiandLevantine cuisinethe soup is seasoned with turmeric and cumin and topped with toasted, thinvermicellinoodles calledsha'iriyya(شعيرية), and served with a lemon for squeezing. In theMiddle East,the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish.[5]InEgyptand throughout theMiddle East,the soup is commonlypuréedbefore serving, and is traditionally consumed in the winter.[6][7]
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Turkishezogelin soupis made withbulgurand red lentils. -
Bowl of lentil soup with green and red lentils. -
A German lentil soup withblood sausage.
Nutrition[edit]
Lentil soup is recognized as highlynutritious,a good source ofprotein,dietary fiber,ironandpotassium.[8]
See also[edit]
- List of soups
- Dal,Indian lentil preparations
- Ezogelin soup,a Turkish lentil and wheat soup
- Gheymeh,an Iranian lentil stew with red meat served over rice
- Haleem,a soup with wheat, barley, lentils, and meat
- Pea soup
References[edit]
- ^"Did You Know: Food History - A Short History of Lentils".www.cliffordawright.com.Archived fromthe originalon 4 March 2016.Retrieved10 December2018.
- ^O'Hara, Julie (2009-01-07)."Lentils: A Legume For The Ages".NPR.Retrieved2022-03-29.
- ^Hodgson, Moira (1997-11-30)."FOOD; Hail the Humble Lentil: To Enrich Soup or Meat and Fish".The New York Times.ISSN0362-4331.Retrieved2022-03-29.
- ^Rabbi N. Daniel Korobkin (November 26, 2008)."Lentil Soup".Jewish Journal.Retrieved10 December2018.
- ^"Vegetarians in Paradise/Lentil History, Lentil Nutrition, Lentil Recipe".www.vegparadise.com.Retrieved10 December2018.
- ^"Cook in the Moment: Egyptian Red Lentil Soup".Retrieved7 December2013.
- ^Salem, Dahlia."Egyptian Lentil Soup".Retrieved7 December2013.
- ^Beans Food Facts, History, Information, TimelinesArchived2011-01-26 at theWayback Machine
External links[edit]
Media related toLentil soupsat Wikimedia Commons- Lentil soup recipe on allrecipes.com
