|
 Recipe: Red Lentil Soup
Red lentils turn into golden mush when cooked, but they taste divine,
especially in simple recipes like this red lentil soup from Syria. Just a few
ingredients bring out all the flavor you need for a hearty and delicious a vegetarian / vegan soup.
| Yield |
6-8 servings |
| Time |
1 hour |
| Tools |
- colander
- pot or Dutch oven with lid
- 2 wooden spoons
-
small frying pan
|
| Ingredients |
- 2˝ c red lentils
- 10 c water
-
2˝ t salt
- 2-3 cloves garlic, minced
- 1 T cumin
- 2 T olive oil
- 1 lemon*
|
| Directions |
Rinse the lentils thoroughly, and pick through to remove any pebbles
or other detritus.
Place in pot with stock or water, bring to a boil, lower heat to
simmer, partially cover, and cook, stirring occasionally, for 30 minutes.
Add salt and continue cooking until thick - another 10 minutes or so.
Meanwhile, heat the olive oil in the frying pan, add garlic and
cumin, and sauté for 30 seconds, making sure not to burn the garlic.
Add garlic mixture to the lentils, and continue simmering, partly
covered, for another 10 minutes. Cut the lemon in half and add the
juice from one half to the soup.* Cut the other half into wedges and for
garnish. Serve hot. |
| Notes |
*The recipe says to squeeze a few drops of lemon juice onto each
spoonful of soup as you eat it, but I find this to be unnecessarily complicated. It also says to
add 2 T of flour dissolved in 3 T water to the soup along with the garlic,
but I don't see any reason for this, so I leave it out. Lentil soup freezes beautifully, especially if you save it into 1 serving containers. To reheat, put a bit of water in a pot, add the frozen soup, and cook over medium heat, stirring and flipping the frozen block of soup frequently. The soup will melt into the water within minutes.
 Adapted
from A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's
Kitchen, by Jennifer Felicia Abadi. Buy it:
Amazon.com | Amazon.co.uk
Also see my recipe for lentil soup. |
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