Arabic Lentil Soup
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
6
ingredients
directions
- Wash lentils thoroughly and soak if desired.
- I never soak them, and they always seem to cook up quickly.
- Bring stock to a boil.
- Add quartered onion, garlic, tomato and lentils.
- Return to boil, then lower heat and allow to simmer, partially covered, until lentils are tender.
- The amount of time will depend on the freshness of the lentils and whether or not they were soaked, but plan on an hour to an hour and a half.
- Over-cooking wouldn't be a problem since this is a blended soup, but under-cooking would.
- As lentils approach tenderness, melt butter in a small frying pan over medium-low heat.
- Add thinly sliced onion and allow to fry until very dark brown.
- Add cumin, saute briefly.
- Add mixture to soup and stir through.
- Ladle one ladle-full of soup at a time into a blender or food processor.
- Using a dishtowel, hold lid down and process soup until homogenous.
- When soup has been completely pureed, return to a pot and reheat until ready to serve.
- Enjoy!
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Reviews
-
This recipe was REALLY good! I lived with a Palestinian woman for a while and LOVED when she would make this soup. I squeezed a whole lemon and then put the empty lemon in the soup while it simmered as well. ** ALSO: you should add the importance of cracking the lid on the blender a little as you blend the soup. As well as placing a towel over the lid for all of these things can prevent a heat explosion.