Lentil Soup
Lebanese Lentil Soup
There are many ways to make the popular Lentil Soup. It’s enjoyed by many people across the Middle East, North Africa, and Turkey (as far as I know!) This recipe is from my hometown, Saida, Lebanon and it was taught to me by my family. My mom doesn’t usually add potato to it but I discovered just a small amount will help it get really creamy.
Lentil soup is usually enjoyed during Ramadan and the cold months. Everyone agrees that you can’t enjoy this soup without a big squeeze of lemon and a little crunchy bread on top. I hope this recipe encourages you to try this Lebanese Lentil Soup!
Recipe (makes about 6 small bowls):
2 tbsp Olive Oil
2 tbsp neutral oil
1 cup yellow onion, peeled and diced
1/4 cup potato, peeled and diced small
2 cups brown dry Lentils, washed and drained
5 cups water
2 tsp Cumin
1 tsp Salt
1/4 cup Cilantro, minced
1-2 lemons, based on preference
Directions:
Peel the onions and potato, wash, then petit dice the onion and potato.
In a medium pot over medium heat, add the oils, diced onion, and potatoes. Mix them well and continue to stir occasionally to brown the onions and potato. Reduce to low heat, cover the pot, and cook until the potato is fork tender.
Wash the lentil then drain from the water. Add the lentil to the pot and give it a stir with the vegetables. Add all the water to the pot and bring to a boil. Once the water is boiling reduce the heat to a medium low and cover the pot.
Let it cook until the lentils are tender. This could take 10 to 15 minutes. Test the lentils by grabbing a few lentils with a fork and pressing it between your fingers. If it mashes easily then it’s ready. At this point the water will be reduced (the lentils drank it!)
To make a creamy lentil soup, transfer everything in the pot to a blender OR you can use an immersion stick blender.
Be Careful!! If your blender doesn’t have a small opening in the top to let out some steam then wait until the lentils in the pot cools down slightly.
Blend the lentil soup well for 1 to 2 minutes. Then use a sieve to transfer the soup through it back into the pot. We do this to discard the skin or shell of the brown lentils. The mixture will be thick so use a spoon to mix it and push the liquids through the sieve.
Discard the lentil skin into the bin.
You will be left with a creamy texture lentil soup in your pot.
Add the spices and cilantro to the soup and mix well on low heat for 10 minutes.
Texture is a preference so if you prefer the soup to have more a liquid consistency then add half a cup of water or vegetable broth at a time until you reach your desired consistency.
We usually wait until everyone serves themselves into a bowl to squeeze lemon on top of the soup and mix it in the bowl.
You can add croutons, fried pita bread, or enjoy it as is.
