Arabian Yellow Lentil Soup

This is very easy to make and doesn’t take long, so it’s great if you’ve had a long day and just want something hot. It is less heavy than the European lentil soup, and is often served as an appetizer. Goes well with crispy garlic bread. Optional: For extra flavor fry a finely chopped onion until almost golden before adding the other ingredients. The recipe works fine without the onion. This just gives it an extra kick.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  liter  chicken stock or 1  liter  vegetable stock
• 1⁄8 liter yellow lentils
• 1 -2  garlic clove (crushed)
• 2 -3  tablespoons flat leaf parsley (chopped)
• 1⁄2 teaspoon cumin
• 1  pinch ground coriander
• 1  lemon, juice of, to taste

Directions

1. Simply place all the ingredients, except the lemon juice, into a pot and let them boil until the lentils are well cooked.
2. Some people prefer to smoothen this with a blender while others like to still see the lentils, so this part is up to you.
3. Add the lemon juice just before serving.
4. (I have met people who prefer the soup without the lemon juice, so you might want to try it out on a small portion first to see which way you like best).
5. For Vegetarian option use Vegetable broth.