Arab Lentil Soup

Prep Time

15 min

Cook Time

35 min

Serves / Yields: 6

Ingredients:

• Split red lentils - 1¼ cup
• Onion (chopped) - ½ cup
• Celery (chopped) - ½ cup
• Carrot (chopped) - ½ cup
• Garlic cloves, minced - 2
• Oil (neutral flavored) - 1 tsp
• Vegetable stock - 4 cups
• Water - 2 cups
• Bay leaf - 1
• Lemon, juiced - 1
• Kosher salt - 2.5 tsp
• Black pepper (freshly ground) - ½ tsp

Method

1. Rinse and soak the split red lentils for 15-20 minutes, then drain
2. Heat the oil up in a large pot over medium heat
3. Cook the onions, celery, and carrots for 7-10 minutes until they have become slightly translucent
4. Add in the garlic and cook for 30 more seconds
5. Add in the bay leaf, cumin powder, turmeric, drained lentils, chicken stock, and water and cook for 15-20 minutes or until the lentils have softened
6. Remove the bay leaf
7. Blend the soup to the consistency that you like
8. Season with the lemon juice, salt, and pepper

Source:

Recipe from rejahadujour.com

Tags:

[[Soups]] [[Dals]] [[Middle eastern recipes]]