[Clayart] Palestinian Pumpkin and Lentils Soup

[David Woof]

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Clay Vessels used for serving are everywhere! Good People and Good Food are everywhere as well !!!

Misneach,

David Woof....................Muse sez, "go out and lose your phone....Find yourself........................................................."
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Shorbet Adas
 Palestinian Pumpkin and Lentils Soup
Cut and peel the pumpkin: Use a large, sharp knife to cut the pumpkin in half, then into quarters to make it easier to peel. Once cut into quarters, peel, and cut into large chunks.
Sauté the onions: Start by sautéing  the finely chopped onions in olive oil until they are soft and golden.
Add lentils and pumpkin: Add cut and peeled pumpkin and lentils to the pot.
Add spices: Stir in the cumin, coriander, turmeric, and cinnamon, cardamom, ginger allowing the spices to bloom and become fragrant. This spice combination is to die for.
Stir: Stir to coat the pumpkin and lentils in the spices.
Simmer: Add hot water, vegetable stock, or a mix of both, and bring the soup to a boil. Reduce to a simmer and cook until the lentils and pumpkin are tender
Whip it for creamy.........serve garnished with parsley etc.......
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*****Alternate General Ingredients to Make Middle Eastern Pumpkin Lentil Soup********
It’s not too different to making the normal adas soup recipe, but it does have a slightly different flavor profile:
Pumpkin: We’re peeling, coring, and cutting fresh pumpkin here. ****Please don’t use the canned stuff.****
Lentils: Always use red lentils for lentil soup, they provide rich texture and protein.
Seasonings: Middle Eastern spices like cumin, coriander, turmeric, cinnamon, Aleppo pepper, ginger and cardamom add warmth and depth to this type of shorbat adas recipe.
Onion: This provides a savory base for the soup. In Palestine, where I’m from, we don’t add garlic.
Hot Water or Stock: Vegetable stock is often used to bring everything together, or hot water.
Olive Oil: Pure Palestinian extra virgin olive oil used for sautéing and flavor.
Herbs: Fresh parsley or cilantro may be added for a bright, fresh finish.
Lemon Juice: Adds a zesty balance to the sweetness of the pumpkin and the earthiness of lentils. Always top your soup with a squeeze of lemon juice. Trust me on this one.
Optional Toppings: Pomegranate seeds, roasted and salted pepitas, pomegranate molasses, za’atar croutons, and shatta (hot sauce).

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