We typically break our fast during Ramadan with one of two soups, either shorbet Adas (lentil soup) or shorbet khodra (vegetable soup). I wanted to share with you one way I like to serve my lentil soup, with kafta meatballs. Save this recipe, you’ll need it during Ramadan 🤗
Ingredients
- 2 cups red lentils
- 2 tbs. Olive oil
- 1/2 medium onion (chopped)
- 1 potato peeled and cubed
- 2 carrots peeled and cubed
- 6 cups water
- Parsley (chopped)
Kafta
- 1 lb. Ground beef 80/20
- 1/2 cup chopped parsley
- 1 small onion (fine dice)
- 1/2 tsp. 7 spice
- 1/4 tsp. Black pepper
- 1/4 tsp. Cinnamon (ground)
- 1/4 tsp. Salt
- 1 tbs. Olive oil
Toppings
- Baked pita chip
- Parsley
- Aleppo pepper + 1 tbs. Butter + 1 tbs. Olive oil
- Cooked for 30 seconds
- ⭐️ Start by washing the lentils 3 times and soaking them in cold water for 20 minutes, then strain
Instructions
- ⭐️ in a pot add the olive oil and onions with a sprinkle of salt and sauté until tender, add the lentils and cook for a minute stirring all the time, then add the potatoes and 2 carrots with the cumin and turmeric continue stirring for 30 seconds.
- ⭐️ add 6 cups of water cover and cook on low stirring occasionally until the lentils and vegetables are tender 20-30 minutes.
- ⭐️ preheat oven to 400 F.
- ⭐️ while the (Adas) lentils are cooking make the kafta by mixing the ground beef with onions, 1/2 cup of parsley and the spices mentioned in the ingredients and a bit of olive oil to help form the kafta mixture.
- ⭐️ form into small balls as many as you like (I count 4 for each bowl of soup) if you like you can form the rest and keep in the freezer. I always have ready kafta in the freezer for times of need.
- ⭐️ bake in the oven for 8-10 minutes.
- ⭐️ once the Adas is cooked blend with an immersion blender. If you don’t have one you can either press the soup through a sieve using the back of a ladle or use a blender make sure and blend on low so it doesn’t foam.
- Recipe follow up in comments 👇🏼.