This month we are heading for Sudan for the Eat the World Recipe Challenge!
I look forward to these challenges every month, because it forces me to think outside the box!
Yet, even when I’m thinking outside the box, there are still limits, especially because I have learned that there are certain flavor profiles that my kids will absolutely refuse.
Even when my kids were quite young, I’ve never been one to make two meals, simply because someone is picky. My goal has been to nurture adventurous eaters. My motto has typically been “eat it or starve”. The exception is when I make something that I know will be quite spicy. When I do that, I still require that the kids taste a small portion, but usually have some leftovers from the previous day or two in the fridge that they can heat up.
That being said, the kids have made it abundantly clear that there are some flavors that they simply won’t tolerate (they will literally go to bed hungry (taste a bite and say “I’m full), rather than eat what I’ve prepared). Two of those flavors are cinnamon and peanut butter when added to savory dishes. Then add in my refusal to cook seafood or fish in any form and a preference against coconut and we've got a real challenge when it comes to some countries, and Sudan was one of them.
After extensive research, I finally landed on lentil soup. Then I worried, because I remembered buying the red lentils that were sitting in my pantry for a previous Eat the World Challenge....and I had made soup then too.
I looked back and the previous country was Fiji, and thankfully, the recipe was quite different.
I halved the original recipe (because I only had a cup of lentils on hand), so it was the perfect amount for two adults plus a small scoop for two kids, (who mostly ate the homemade mac & cheese I had on hand).
The season of Lent is coming up soon, and I can see this recipe making a second appearance sometime soon. It is flavorful and filling and a great meatless option.
Check out all the wonderful Sudanese dishes prepared by fellow Eat the World members and share with #eattheworld.
Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Palatable Pastime Best Easy Hummus
Magical Ingredients: Sudanese Tamia
A Day in the Life on the Farm: Sudanese Peanut Stew
Pandemonium Noshery: Kamounia - Sudanese Beef
Sneha’s Recipe: Gurasa - Sudanese Flatbread
Amy’s Cooking Adventures: Red Lentil Soup (Sudanese Addas)
Culinary Adventures with Camilla: Basbousa and Karkadé
Making Miracles: Sudanese Rice and Potato Goulash
Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
Red Lentil Soup (Sudanese Addas)
Adapted from Priya’s Versatile Recipes
1 cup red lentils
1 tablespoon extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 large tomato, peeled, seeded, and diced
2 tablespoons tomato paste
½ teaspoon coriander
¼ teaspoon cumin
3 cups chicken broth (or vegetable broth)
Salt & pepper to taste
Rinse the lentils and soak them in water for 30 minutes.
Heat the olive oil in a medium sized pot over medium heat. Add the onions and lightly fry. Stir in the tomatoes and garlic and cook for another minute or two.
Stir in the tomato paste, coriander, cumin, salt, and pepper. Cook for another 2 minutes.
Stir in the chicken broth and lentils. Cook for 15-20 minutes or until the lentils are very soft. Toward the end of cooking, stir the soup, lightly mashing the lentils against the side of the pan.
Amy Eats the World in...
Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Thailand: Chicken Satay
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)