Wednesday, December 27, 2017

Lebanese Lentil Soup

I’ve been searching for an authentic crushed lentil soup that tastes as good as the restaurant soups.  After scouring over several recipes, I found that they all include cumin – which surprised me.  Some include carrots and some recipes leave them out.  I like the bit of sweetness they add.  I made some homemade pita chips and topped with a bit of salt and za’atar spice.

Lebanese Lentil Soup
Serves 8
By Amanda’s Plate

1            cup chopped yellow onion
3/4         cup finely shredded carrots (1 large carrot)
1/2         cup finely chopped celery  (2 small)
2            large garlic cloves, finely minced
1  1/2     cups red lentils  (they look orange)
3            tablespoons short grain rice
1            teaspoon ground cumin
1/2         teaspoon salt
1/2         teaspoon ground turmeric
1/2         teaspoon ground white pepper (or black pepper)
2            tablespoons extra virgin olive oil
8            cups low sodium vegetable stock – or water
3            tablespoons fresh lemon juice and more for serving

Rinse lentils and rice under cold water until water runs clear.

Place lentils and rice in a stock pot with 2 cups of the vegetable stock and bring to boil.  Reduce to a simmer and place the lid on the pot.

In a skillet, heat extra virgin olive oil and sauté onion, celery, carrots and garlic.  Add in the cumin, turmeric, white pepper and salt.  (heating the spices draws out more of the flavor).

Add the vegetables and spices to the pot of lentils.

Once vegetable stock has been absorbed, add the remaining 6 cups and continue to simmer for 35-40 minutes, or until lentils are tender.

Squeeze in fresh lemon juice.

Taste and season if needed.

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