Lebanese Lentil Soup

20 mins
Serves 1
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Directions

  1. 1Wash the red lentils well.
  2. 2Peel and chop a potato into small dice.
  3. 3Peel and chop a carrot into small dice.
  4. 4Roughly dice one onion.
  5. 5Chop four garlic cloves.
  6. 6Slice two to three lemons.
  7. 7Chop parsley as finely as possible.
  8. 8Slice Khobz Arabi (Arabic bread) into thin strips.
  9. 9Sauté the onion, potato, carrot, and garlic in a pan with olive oil.
  10. 10Add cumin, salt, and pepper to the vegetables and roast deeply.
  11. 11Add red lentils to the pan.
  12. 12Add about 1 liter of plain water.
  13. 13While the soup is simmering, fry off the Arabic bread until golden brown.
  14. 14Once the lentils are cooked and the soup has simmered for about 20 minutes, add it to a blender.
  15. 15Blend the soup into a smooth and velvety liquid.
  16. 16Pour the blended soup back into the pot.
  17. 17Squeeze the two lemons into the soup and add the chopped parsley.
  18. 18Stir well.
  19. 19Pour a generous amount of soup into a bowl.
  20. 20Top with fried bread and extra parsley.

Ingredients

  • 2 cups red lentils
  • 1 potato
  • 1 carrot
  • 1 onion
  • 4 garlic cloves
  • 3 lemons
  • 1 bunch parsley
  • 1 piece Khobz Arabi (Arabic bread)
  • 2 tbsp olive oil
  • 2 tbsp cumin
  • 1 tbsp salt
  • 2 tsp pepper
  • 1 liter water

Equipment

bowlstrainerpeelerknifecutting boardpotspatulablenderladle