|Photo: Arabic “Crushed Lentil” Soup Recipe|
Prep Time 20 Minutes
Cook Time 1 Hour
1-½ whole White Onion, Chopped Finely, Divided
4 Tablespoons Extra Virgin Olive Oil, Divided
3 cloves Freshly Minced Garlic
1-½ teaspoon Cumin
1-½ teaspoon Ground Coriander
1 teaspoon Allspice
1 pinch Ground Red Chili Pepper
1-¾ cup Split Red Lentils (or About One Package)
1 whole Carrot, Peeled And Finely Chopped
2-½ quarts Chicken Stock
¼ teaspoons Ground Sea Salt.
1 pinch Ground Black Pepper
1 bunch Celery Leaves (or Cilantro, If You Don't Have Celery Leaves)
1/3 cups Lemon Juice Or The Juice Of One Whole Lemon
In a large saucepan, saute the whole onion (save the 1/2 onion for later) in 3 tablespoons of the olive oil until golden brown. Add the garlic, cumin, coriander, chili pepper and allspice. Stir together.
Transfer the mixture to a small-to-medium sized soup/stockpot and add the lentils, carrots, broth, salt and pepper. Simmer for about an hour (stirring occasionally), until the lentils have disintegrated and are creamy. Add the celery leaves (or cilantro) about 45 minutes into it (15 minutes before serving).
Also at that time, take your original saucepan and add the additional tablespoon of olive oil along with the extra half of a finely chopped onion. Saute over medium heat until brown and caramelized. Garnish the soup with a lemon wedge and a small teaspoon of the caramelized onions. Serve with pita bread. Tastes even better the next day.
*Note: if you like the soup creamier, simmer for an additional 15 minutes, or puree soup in a blender after an hour and transfer back to the stockpot to cook for an additional 15 minutes.
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