Iraqi Shorba (Soup) (Gluten Free)

Name: Iraqi Shorba (Soup) (Gluten Free)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 3 servings
Cuisine: Iraqi Mesopotamian
Ingredients: 1 medium cooking onion; 0.25 cup olive oil; 1 whole dried lime; 2 tbsp tomato paste; 3 garlic cloves; 1 medium tomatoes; sea salt; fresh ground black pepper; 0.5 tsp ground cumin; 0.25 cup fresh cilantro; 1 large carrot; 1 medium yellow potato; 3.5 cup chicken stock; 0.25 cup red lentil; 0.25 cup rice vermicelli; 1 lemon

Pan-cooked lentils, tomatoes and carrot, warmed with dried lime and cumin.

1 hr 10 min · Serves 3 · Medium

Method

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Time: Prep 25 min · Cook 45 min · 70 min total
Difficulty: medium

1
Fry onions in olive oil over medium heat until they are transparent. Add pierced whole loomi, carrot and potato dice and cook for a further 7 minutes.
7 min
2
Add garlic, sea salt, freshly ground black pepper, and ground cumin. Add the tomato, tomato paste, chicken stock & cilantro.
3
Cook until vegetables are almost tender, add red lentils and cook for an additional 10 minutes.
10 min
4
Adjust salt to taste. Add broken up vermicelli noodles and cook until done (not mushy). Squeeze the lemon into the soup or on individual servings.