Yemeni Lentil Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 157.80 ml dry lentils, rinsed
- 14.79 ml oil
- 14.78-19.71 ml of unsalted canned tomatoes, pureed
- 1 onion, diced
- 2 garlic cloves, minced
- 2.46 ml cumin
- 2.46 ml coriander
- 2.46 ml turmeric
- 3.69 ml salt
- 473.18 ml water, more if needed
- 1 chopped green chili pepper, optional but highly recommended
- 0.25 ml black pepper (optional)
- 1 bell pepper, cubed (optional)
directions
- 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.
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