Mid Eastern Orange Lentil Soup
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 large carrot, chopped
- 1 teaspoon oil
- 350 g dried orange lentils
- 2 liters vegetable bouillon granules or 2 liters chicken bouillon
- 1⁄2 lemon, juice of
- 1 teaspoon ground cumin
- salt and pepper
directions
- Put oil in soup pot and cook carrot, celery and onions together, stirring, for about 5 minutes.
- Add lentils and stock and bring to the boil.
- Lower heat and simmer for about 30 minutes.
- Season the soup and add the lemon juice and cumin.
- Liquidise, the easiest way is with an immersion blender.
- Freezes very well.
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Reviews
-
I am editing this to say that I make this soup constantly (at least once a week)because it is just that good. My husband and I go to an extremely fantastic restaurant(the owners are from Syria and Iraq)and I had been trying for a long time to copy their soup. This is as close to it that I have seen. I use a hand blender BEFORE I add the lentils because we don't like chunks of veggies in our soup. I also use the hand blender once the lentils are done until I have reached the consistency of soup I want.Make sure you use the Red/Orange Lentils.I pick them up in a Middle Eastern store. My DH is from Lebanon and today he said "this gets better every time you make it, is there any more?" I do adjust the lentil if we want a thicker soup, the cumin and salt, but the lemon juice makes a big difference if you are even off a few drops so don't over do it, it's easier to add more than to just dump it in a eat a too lemony soup.
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This is wonderful! We had this for dinner as the soup to begin with last night and everyone relished it. It was easy to fix up as well. I omitted the vegetable stock and used plain water instead. I used a generous amount of black pepper in this and omitted the lemon juice. It was good and I'll make it again. Thanks for posting!
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