Prep 15 mins
Cook 1 hr
Yemeni Lentil Soup is a spicy, tomato-based lentil soup which is delicious when accompanied by fresh bread. Lentils are a hearty and healthy option for lunch or dinner. Found on Queen of Sheba.
- 2⁄3 cup dry lentils, rinsed
- 1 tablespoon oil
- 3 -4 teaspoons of unsalted canned tomatoes, pureed
- 1⁄2 onion, diced
- 2 garlic cloves, minced
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon turmeric
- 3⁄4 teaspoon salt
- 2 cups water, more if needed
- 1 chopped green chili pepper, optional but highly recommended
- 1 pinch black pepper (optional)
- 1⁄2 bell pepper, cubed (optional)
- Rise and pick through lentils thoroughly and set aside.
- Heat oil in a saucepan over medium heat and add onion, garlic, chili, and bell pepper. Cook until the onion is clear and slightly brown.
- Add lentils and cook for a minute until slightly brown, being careful not to burn. Add tomato, cumin, coriander, turmeric, salt, and black pepper. Quickly add water and maintain medium heat.
- Cover saucepan and let boil. Lentils should absorb water and become soft in about 1 hour. Add more water if needed. Lentils are cooked through when they are completely soft.
- Garnish with fresh cilantro and serve with bread or a dollop of unsweetened yogurt.
I made a double batch for dinner tonight. It was good but not WOWEE. After 45 minutes it was very well done, so I added another 2c water to bring it back to soup consistency. The yogurt gave it a nice, creamy richness. Thank you! Made for A Culinary Tour of Yemen in the NA/ME Forum 2/14.