Shorbet Adds bil Hamud

1. 1

   In a large pan, fry the onion in the oil until soft and golden.

2. 2

   Add the garlic and stir until it begins to color.

3. 3

   Add the lentils and potatoes, and the water or stock, and simmer for 25 minutes, or until the lentils are tender.

4. 4

   If using fresh spinach, wash the leaves and put them in a pan with the lid onand only the water that clings to themover low heat, until the leaves collapse into a soft mass.

5. 5

   Cut the cooked fresh or defrosted frozen spinach into thin ribbons with a knife.

6. 6

   Add the spinach and cilantro to the soup and season with salt and pepper.

7. 7

   Stir well and add water, if necessary, to have a lighter consistency.

8. 8

   Cook a few minutes more and add lemon to taste (it should be tangy) before serving.

9. 9

   For adds bel shaghria, add a handful of vermicelli, broken into small pieces in your hand, a few minutes before the end.

10. 10

    For an alternative flavoring, fry 4 or 5 crushed garlic cloves in 2 tablespoons extra-virgin olive oil with 2 teaspoons ground coriander until the aroma rises.

11. 11

    Stir this sauce, called takleya, into the soup just before serving.

* Per serving · 4 servings · Values may vary.