Arabic Lentil Soup Recipes

Steps:

• Heat oil in a pan and gently fry the chopped onions for 5 minutes.
• Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
• Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
• Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
• No blending is necessary unless you want it really smooth.
• Serve with chunks of crusty bread.

Steps:

• Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
• Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
• Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Steps:

• Rinse lentils well.
• Saute onions, carrots, potatoes, & celery in large pot, Cook until veggies are soft and aromatic.
• Add water, chicken (or veg) stock, bay leaf, and lentils to veggies. Add vegetable soup if using. Bring to a boil and simmer for at least 5 minutes, stirring occasionally. Add 1 tsp cumin & rest of spices, stir in and taste, add more. I find the cumin flavor kind of disappears with long cooking so I usually add half in the beginning and half about 15-30 minutes before serving.
• Let cook on low for as long as you have time. Flavor of soup improves with longer cooking.
• Blend soup in blender or with immersion blender until texture is mostly smooth.
• Serve with freshly ground black pepper, croutons and wedges of lemon to squeeze over the soup (essential!).

Steps:

• 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!