Recipe by MechanicalJen
A dear friend of mine gave me this recipe. Her mother made this for their family while she was growing up. Amazing soup with a surprisingly meaty texture and beautiful color. Wow! Even cooler? The variations she suggested. I've tried the Baghdadi variation - and I can't imagine the other ones being anything less than marvelous. This is THE lentil soup recipe I use now.
Top Review by Happy Harry #2
This was a very good soup! I had planned to give only 4 stars becauseit was too bland for my taste but treated it with some Indian spices and all was well. So why did I still give 5 stars?.....because the recipe was very good as it stands and the need for the spices is a personal one. Since I rarely use salt anymore, extra spices are needed to bring up my taste buds. I added curry powder, coriander, minced fresh garlic, and mustard seeds. I did caramelize a large white onion for 3 hours until almost melted, stirred in the extra spices along with 1/2 tsp lemon zest. I also used my own vegetable stock. Really great supper....thanks to you, Jen!
- 1 onion, a large one finely chopped
- 1 3⁄4 cups red lentils
- 7 1⁄2 cups stock
- 1 teaspoon cumin
- 1⁄2-1 lemon, juice of
- extra virgin olive oil
- salt and pepper, to taste
Directions See How It's Made
- Combine onion, lentils, and liquid. Simmer about 1/2 hour, until lentils have disintegrated.
- If the soup seems too thick for your taste, add water to reach desired consistency.
- Add in cumin and lemon juice and adjust salt or pepper to taste.
- Serve with oil on the side for everyone to sprinkle on their own portion.
- Stir in caramelized onions- i large onion caramelized in 2-3 Tbsp oil.
- Omit cumin and stir in 4 crushed garlic cloves fried in 3 Tbsp oil with 2 tsp crushed mint.
- Baghdadi Jews add 1 tsp turmeric and hot chilies
- Add bulgur wheat 15 minutes before end of cooking.
- Add 2 peeled and chopped tomatoes while cooking
- Add 1 lb shredded fresh leaf spinach (or 1/2 lb frozen) 10 minutes before end of cooking.