Middle Eastern Lentil Soup
This hearty lentil soup recipe is warm and comforting, perfect for a cozy night in. With fragrant spices like turmeric and cumin, it's flavorful and aromatic. The addition of fresh parsley and a splash of lemon juice brightens up the dish, creating a delightful balance of flavors. A bowl of this delicious soup, served with chunks of crusty bread, is sure to satisfy your hunger and warm your soul.
— Constant Cookbook
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 1 1/2 cups of red/yellow lentils
- 8 cups of chicken/vegetable stock
- 1 tsp turmeric
- 1 1/2 tsp ground cumin
- Handful of chopped flat-leaf parsley
- Juice of half a lemon
Instructions
- Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- No blending is necessary unless you want it really smooth.
- Serve with chunks of crusty bread.
Yield
Serves 6
Comments
No comments found.