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