Lentil soup is a soup with lentils as its main ingredient; includes meat, and may use brown, red, yellow, green 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, Latin America and the Middle East.
 Egyptian lentil soup | |
| Alternative names | shurbat al-adas, mercimek, tlokheh, shorbay neesik, Linsensuppe |
|---|---|
| Type | Soup |
| Course | Starter |
| Main ingredients | Lentils (green, brown, red, yellow or black) |
History and literature
editLentils were unearthed in the Paleolithic and Mesolithic layers of Franchthi Cave in Greece (13,000 to 9,500 years ago), in the end-Mesolithic at Mureybet and Tell Abu Hureyra in Syria, and at sites dating to 8000 BC in the area of Jericho. Aristophanes (5th – 4th centuries BC) called it the "sweetest of delicacies".[1] Remains of lentils were found in royal tombs in the Theban Necropolis in Egypt, dating to 2400 BC.[2] The Roman cookbook Apicius, compiled in the 1st century AD, includes a recipe for lentil soup with chestnuts.[3]
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.[4]
Varieties
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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, cardamom 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 Iraqi and Levantine cuisine the soup is seasoned with turmeric and cumin and topped with toasted, thin vermicelli noodles called sha'iriyya (شعيرية), and served with a lemon for squeezing. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish.[5] In Egypt and throughout the Middle East, the soup is commonly puréed before serving, and is traditionally consumed in the winter.[6][7]
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Turkish ezogelin soup is made with bulgur and red lentils.
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Bowl of lentil soup with green and red lentils.
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A German lentil soup with blood sausage.
Nutrition
editLentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium.[8]
See also
edit- List of soups
- Dal, Indian lentil preparations
- Ezogelin soup, a Turkish lentil and wheat soup
- Gheymeh, an Iranian lentil stew with red meat served over rice
- Haleem, a soup with wheat, barley, lentils, and meat
- Pea soup
References
edit- ^ "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.
- ^ O'Hara, Julie (2009-01-07). "Lentils: A Legume For The Ages". NPR. Retrieved 2022-03-29.
- ^ Hodgson, Moira (1997-11-30). "FOOD; Hail the Humble Lentil: To Enrich Soup or Meat and Fish". The New York Times. ISSN 0362-4331. Retrieved 2022-03-29.
- ^ Rabbi N. Daniel Korobkin (November 26, 2008). "Lentil Soup". Jewish Journal. Retrieved 10 December 2018.
- ^ "Vegetarians in Paradise/Lentil History, Lentil Nutrition, Lentil Recipe". www.vegparadise.com. Retrieved 10 December 2018.
- ^ "Cook in the Moment: Egyptian Red Lentil Soup". Archived from the original on 4 March 2012. 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
edit- Media related to Lentil soups at Wikimedia Commons
- Lentil soup recipe on allrecipes.com