Recipe by benzee
This recipe is a family tradition that my mother recieved from her mother who recieved it from her mother, all the way back. It is a easy quick soup to make that is very filling and very delicious. Its great with some pieces of bread thrown in.
Top Review by Lloyd-Fred
I have the feeling that one or more ingredients are missing from this recipe. Moreover, the spice ombination is rather unusual in Middle Eastern Cooking, certainly in a lentil soup, and it is an unfortunate one since it it imparts a strongly medicinal and unbalanced flavor to the soup. I would have expected at least one or two large onions and perhaps some tomato and double the lemon juice in this soup plus perhaps some (Ceylon) cinnamon or even cloves to ameliorate and warm the flavors of the other spices. In any event, there is far too much spice and salt in this recipe, especialy if one uses fresh, high quality spices.
- 1 (1 lb) bag red lentil (mid-eastern type)
- 10 cloves garlic
- 4 tablespoons kosher salt
- 2 tablespoons cumin
- 1 teaspoon nutmeg
- 1 teaspoon coriander
- 1⁄2 cup oil
- 1 whole lemon
- 8 cups water
Directions See How It's Made
- Place oil in a sauce or soup pot on medium heat.
- After 2 minute put roughly chopped garlic in and saute until they just start to turn brown.
- Add lentils cumin nutmeg and coriander and mix into oil for about a minute Add water and put on high heat until it boils.
- Keep on medium heat for 30 minute Add salt, squeeze lemon and serve piping hot.