Schurbat Adas Ma Qar (Iraqi Lentil and Pumpkin Soup)
Schurbat Adas Ma Qar (Iraqi Lentil and Pumpkin Soup) is a traditional Iraqi recipe for a classic soup of pumpkin, red lentils and onions cooked in a tomato-based stock. The full recipe is presented here and I hope you enjoy this classic Iraqi version of: Iraqi Lentil and Pumpkin Soup (Schurbat Adas Ma Qar).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1kg pumpkin flesh, diced (or use marrow or courgette)
500g tomatoes, blanched and peeled
300g red lentils
2 large onions, chopped
oil for frying
salt, freshly-ground black pepper and paprika, to taste
lemon wedges, to garnish
Method:
Wash the lentils, add to a pan then cover with 2l water. Bring to a boil, reduce to a simmer and cook for 30 minutes, or until tender.
Add a little oil to a frying pan and use to cook the onions for about 8 minutes, or until golden brown in colour. Add the diced pumpkin flesh (small cubes are better) and fry for about 5 minutes more. Purée the tomatoes in a blender, add to the pan, bring to a simmer and cook for 5 minutes more (the tomato purée should thicken).
Add the contents of the frying pan to the pot with the lentils, season to taste then bring to a simmer and cook over low heat for about 30 minutes. Ladle into warmed soup bowls and serve with khobz flatbreads and lemon wedges.
)
Click on the image, above to submit to Pinterest.