Shorbat Adas Bil Baytinijan (iraqi Lentil And Eggplant Soup)

Shorbat Adas Bil Baytinijan is a traditional Iraqi lentil and eggplant soup that is hearty, flavorful, and perfect for a comforting meal.

Vegetarian Vegan Soup Iraqi Iraqi Cuisine Lentil Soup Eggplant Recipe
Shorbat Adas Bil Baytinijan (iraqi Lentil And Eggplant Soup)

Ingredients

  • 1 cup red lentils, rinsed
  • 1 large eggplant, diced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  2. Add the diced eggplant to the pot and cook for 5 minutes, stirring occasionally.
  3. Stir in the ground cumin, ground coriander, and turmeric, and cook for another 2 minutes.
  4. Add the rinsed red lentils and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
  5. Season the soup with salt and pepper to taste.
  6. Serve the Shorbat Adas Bil Baytinijan hot, garnished with a drizzle of olive oil and a sprinkle of chopped parsley.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
12g
Fat
7g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Soup ladle Serving bowls

Serving suggestions

Serve the Shorbat Adas Bil Baytinijan with warm pita bread or a side salad for a complete meal.

Tips & tricks

For a creamier texture, you can blend a portion of the soup before serving.

Cost

$10