Lentil soup
 Egyptian lentil soup | |
| Alternative names | shurbat al-adas, mercimek, tlokheh , shorbay neesik, Linsensuppe |
|---|---|
| Type | Soup |
| Place of origin | Europe, Middle East |
| Region or state | Greece, Turkey, Azerbaijan, Lebanon, Syria, Jordan, Palestine, Israel, Iran, Iraq, Egypt, Germany, Austria, Kurdistan, Bulgaria |
| Main ingredients | Lentils (green, brown, red, yellow or black) |
Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe and the Middle East.
History and literature
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 being cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at times of mourning; the roundness of the lentil represents a complete cycle of life.[2]
Varieties
Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, pumpkin, ripe plantain 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
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.[3]
See also
- List of soups
- Dal, Indian lentil preparations
- Ezogelin soup, a Turkish lentil and wheat soup
- Haleem, a soup with wheat, barley, lentils, and meat
- Pea soup
References
- ^ "Did You Know: Food History - A Short History of Lentils". www.cliffordawright.com. Archived from the original on 4 March 2016. Retrieved 10 December 2018.
- ^ Rabbi N. Daniel Korobkin (November 26, 2008). "Lentil Soup". Jewish Journal. Retrieved 10 December 2018.
- ^ a b "Vegetarians in Paradise/Lentil History, Lentil Nutrition, Lentil Recipe". www.vegparadise.com. Retrieved 10 December 2018.
- ^ "Cook in the Moment: Egyptian Red Lentil Soup". Retrieved 7 December 2013.
- ^ Salem, Dahlia. "Egyptian Lentil Soup". Retrieved 7 December 2013.
- ^ Beans Food Facts, History, Information, Timelines Archived 2011-01-26 at the Wayback Machine
External links
Media related to Lentil soups at Wikimedia Commons
- Lentil soup recipe on allrecipes.com
- Lentil soup recipe on en.recidemia.com
- Turkish Red Lentil Soup (Kirmizi Mercimek Corbasi) recipe
- Vegan lentil soup recipe on cookieandkate.com
