Shorbet Ads (Lentil Soup)

Total Time
35mins
Prep 5 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Combine onion, lentils, and liquid. Simmer about 1/2 hour, until lentils have disintegrated.
  2. If the soup seems too thick for your taste, add water to reach desired consistency.
  3. Add in cumin and lemon juice and adjust salt or pepper to taste.
  4. Serve with oil on the side for everyone to sprinkle on their own portion.
  5. Variations-.
  6. Stir in caramelized onions- i large onion caramelized in 2-3 Tbsp oil.
  7. Omit cumin and stir in 4 crushed garlic cloves fried in 3 Tbsp oil with 2 tsp crushed mint.
  8. Baghdadi Jews add 1 tsp turmeric and hot chilies
  9. Add bulgur wheat 15 minutes before end of cooking.
  10. Add 2 peeled and chopped tomatoes while cooking
  11. Add 1 lb shredded fresh leaf spinach (or 1/2 lb frozen) 10 minutes before end of cooking.

Reviews

(1)
Most Helpful

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!

Happy Harry #2 January 16, 2009

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