Arabic Lentil Soup

Recipe by Glorypea
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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    quarts chicken stock (or your choice)
  • 1
    large onion, quartered
  • 2
    tablespoons garlic, chopped or sliced
  • 1
    medium tomatoes, quartered
  • 2
    tablespoons butter, less if desired
  • 1
    medium onion, sliced thinly
  • 1
    teaspoon cumin, to taste
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DIRECTIONS

  • Wash lentils thoroughly and soak if desired.
  • I never soak them, and they always seem to cook up quickly.
  • Bring stock to a boil.
  • Add quartered onion, garlic, tomato and lentils.
  • Return to boil, then lower heat and allow to simmer, partially covered, until lentils are tender.
  • The amount of time will depend on the freshness of the lentils and whether or not they were soaked, but plan on an hour to an hour and a half.
  • Over-cooking wouldn't be a problem since this is a blended soup, but under-cooking would.
  • As lentils approach tenderness, melt butter in a small frying pan over medium-low heat.
  • Add thinly sliced onion and allow to fry until very dark brown.
  • Add cumin, saute briefly.
  • Add mixture to soup and stir through.
  • Ladle one ladle-full of soup at a time into a blender or food processor.
  • Using a dishtowel, hold lid down and process soup until homogenous.
  • When soup has been completely pureed, return to a pot and reheat until ready to serve.
  • Enjoy!
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