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Lentil soup

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Title: Lentil soup  
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Subject: Ezogelin soup, Qatiq, Dried apricot, Pea soup, Shopska salad
Collection: Ancient Dishes, Egyptian Cuisine, Legume Dishes, Lentil Dishes, Soups
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Lentil soup

Lentil soup
Middle Eastern lentil soup
Alternative names shurbat al-adas, mercimek, tlokheh
Type Soup
Main ingredients Lentils (green, brown, red, yellow or black)
Cookbook: Lentil soup 

Lentil soup refers to a variety of vegetarian and meat soups made with lentils. The soup may consist of green, brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup.

Contents

  • History and literature 1
  • Varieties 2
  • Nutrition 3
  • See also 4
  • References 5
  • External links 6

History and literature

Red lentil soup

Lentils were unearthed in the Paleolithic and Mesolithic layers of Franchthi Cave in Greece (9,500 to 13,000 years ago), in the end-Mesolithic at Mureybet and Tell Abu Hureyra in Syria, and sites dating to 8000 BC in the area of Jericho. The ancient Greeks were lovers of lentil soup, as attested to by a comment by Aristophanes: "You, who dare insult lentil soup, sweetest of delicacies."[1] Lentil soup is mentioned in the Bible: In Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup (a "mess of pottage" in some versions) being cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at times of mourning, the roundness of the lentil representative of a complete cycle of life.[2]

Varieties

Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt. Indian lentil soup contains a variety of aromatic spices. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish.[3] In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter.[4][5]

Nutrition

Several types of lentils used in lentil soup
Red lentil soup

Lentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium.[6] Hippocrates prescribed lentils for patients with liver ailments.[7]

See also

References

  1. ^ A short history of lentils
  2. ^ http://www.jewishjournal.com/torah_portion/article/lentil_soup_20081126 Lentil Soup
  3. ^ Vegetarians in paradise: Lentil history
  4. ^ "Cook in the Moment: Egyptian Red Lentil Soup". Retrieved 7 December 2013. 
  5. ^ "Egyptian Lentil Soup". Retrieved 7 December 2013. 
  6. ^ Beans Food Facts, History, Information, Timelines
  7. ^ Vegetarians in paradise: Lentil history

External links

  • "Lentil soup recipe on AllRecipes" http://allrecipes.com/recipe/lentil-soup/
  • "Lentil soup recipe on Recidemia" http://en.recidemia.com/articles/Lentil_soup
  • Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi) recipe
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