Middle Eastern Red Lentil Soup Recipe
The famous lentil soup is the official sponsor of every winter in the middle east.
Whenever it is cold and rainy outside, Bedouin and middle eastern mothers would immediately start preparing lentil soup. It even goes down as the most ordered dish on restaurant menus during the winter season.
The warmth of the soup will immediately heat you up, enhance your energy, and strengthen your immune system. Try it hot with toasted sourdough bread, a squeeze of lemon juice, and green onions.
- 1/4 cup olive oil
- 2 onions, finely chopped
- 1.5 cups red lentils, thoroughly washed
- 2 tomatoes, diced small
- 3 cups vegetable broth (or 2 cubes veg stock)
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 lemon, squeezed
- Salt to taste
- Coriander, for garnish
- 1 green chilli (sliced fine) for garnish
- 2 tablespoons cream or coconut cream (optional)
- In a pot over medium heat, sauté the chopped onions with olive oil until lightly browned. Add the spices and continue to stir. Add lentils and tomatoes and stir with onions for a minute or two.
- Add 2 cups of vegetable broth + 4 cups of water. Cover the pot and leave it under low-medium heat for about an hour or until lentils are very tender and creamy.
- Salt to taste, and juice of half a lemon. Blend the whole mixture using an electric blender to make a coherent and more creamy soup if desired.
- Garnish with coriander and green chilli and a dash of coconut cream or cream. Serve hot with sourdough bread.