Spicy Syrian-Style Lentil Soup—Shawrbat Addas Majroosha

From Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans!

Cookbook

Author(s): Crescent Dragonwagon

Page 60

Cuisine: Middle Eastern

Course: Soups and Stews

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

6 years ago

★ ★ ★ ★ ★ 5/5

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Really tasty stuff. Eight cups of water would make a really thin soup. I used only six and it was still quite runny. Use only four and you could serve it over brown rice or another grain. The lemon juice at the end was a nice addition. (Shh! Don't tell! About a third of my water was chicken stock.)

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