Sunday, 8 March 2009

Iraqi lentil-pumpkin soup

Polish: zupa
Bashkir: Һурпа
Armenian: սուպ
Quechua: chupi
Hebrew: מרק
Chinese: 汤
Tatar: aş
Marathi: रस
Mari: шӱр
Czech: polévka

I could eat soups for breakfast, lunch, supper, dessert, five o'clock tea... The one I am gonna write about now, Iraqi lentil-pumpkin soup (schurbat adas ma qar) is one of the best soups that a human being could ever imagine.

1 kg pumpkin flesh*
500 gr tomatoes
300 gr red lentils
2 big onions
pepper, salt, paprica to season

1. Cook (washed) lentils in 2 l water for 1/2 hour

2. In a frying pan heat some oil and fry chopped onions until goldenbrown. Add diced pumpkin flesh (cubes should be rather small) and saute. Puree peeled tomatoes (or grate tomatoes with kitchen grater as I always do) and add to the pan; stew few minutes more (tomato puree should thicken a bit)

3. Add the content of the pan to the pot with lentils, season and simmer on a low heat 1/2 hour more. Serve with Arabic bread and slices of lemon.

*you can take zucchini instead of pumpkin

1 comment:

Agata Chmielewska (Kurczak) said...

też robiłam (wczoraj) zupę z soczewicy i ziemniaków, znaczy bardziej krem

dyni nie miałam :/