Don’t let the summer rains or winter cold get you down with yummy Addes Soup
While the Jewish population of Syria virtually no longer exists, Halab culture is still alive and well in Israel. With a population of roughly 115,000 Jews of Syrian descent (this number is likely much higher), it’s no wonder such delicious food such as Addes Soup has made it south.
The rich, thick lentil Addes Soup is reminiscent of a pea soup. Lentils, by the way, play an important role in Jewish tradition. The small, rounded lentils symbolize the circle of life and are eaten before the holiday of Tish B’Av (The Ninth of Av), as we commemorate the destruction of the Holy Temple in Jerusalem. It is also eaten during periods of mourning. However consumption any time of the year is more than accepted, as the healthy legume provides plenty of nutrients such as fiber, folate, iron, potassium, phosphorus, calcium and protein.
Addes (Syrian Lentil Soup)
Prep Time: 10 minutes
Cooks in: 1 hour 30 minutes
Ready in: 1 hour 45 minutes
- 2 1/2 cups dried split red lentils
- 2 tablespoons all-purpose flour (unbleached)
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 1/2 teaspoons ground cumin
- 1 1/2 tablespoons ground coriander
- 2 1/2 teaspoons salt
- 10 cups water
- Fresh Lemon Wedges (optional)
- Clean Lentils and rinse with water removing impurities and half shells; drain
- Combine lentils and around 10 cups of water in a large pan and bring to a boil on the stovetop
- Cook partially covered on medium-low heat, simmering for 1 hour (stir occasionally)
- Add salt and continue to stir for another 10-15 minutes until soup is quite thick. At this point, dissolve flour in 3 tablespoons of cold water and then add to the lentils and continue to simmer for a further 10 minutes
- During the last simmer, heat oil in a small pan, stir in garlic, coriander and cumin and stir on medium heat for around a minute (until thick and yellow). Add to lentils, mix well and serve hot with fresh lemon wedges
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