Syrian-Style Sour Lentil Soup

35 mins
Serves 1
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Directions

  1. 1Wash the red split lentils until the water runs mostly clear.
  2. 2Wash the red split lentils until the water runs mostly clear.
  3. 3Wash the red split lentils until the water runs mostly clear.
  4. 4Add the lentils to a pot, submerge with water, and boil until they soften.
  5. 5Add the lentils to a pot, submerge with water, and boil until they soften.
  6. 6Add the lentils to a pot, submerge with water, and boil until they soften.
  7. 7While lentils cook, squeeze lemons, crush garlic with 1 tsp of salt, and cut pumpkin into cubes.
  8. 8While lentils cook, squeeze lemons, crush garlic with 1 tsp of salt, and cut pumpkin into cubes.
  9. 9While lentils cook, squeeze lemons, crush garlic with 1 tsp of salt, and cut pumpkin into cubes.
  10. 10Once lentils are softened, add remaining salt, turmeric, pumpkin, and crushed garlic.
  11. 11Once lentils are softened, add remaining salt, turmeric, pumpkin, and crushed garlic.
  12. 12Once lentils are softened, add remaining salt, turmeric, pumpkin, and crushed garlic.
  13. 13Cook for 15 more minutes, or until pumpkin is tender; add water if the soup gets too thick.
  14. 14Cook for 15 more minutes, or until pumpkin is tender; add water if the soup gets too thick.
  15. 15Cook for 15 more minutes, or until pumpkin is tender; add water if the soup gets too thick.
  16. 16Stir occasionally and add lemon juice and salt to taste once pumpkin is almost tender.
  17. 17Stir occasionally and add lemon juice and salt to taste once pumpkin is almost tender.
  18. 18Stir occasionally and add lemon juice and salt to taste once pumpkin is almost tender.
  19. 19Turn off heat, add olive oil, and mix.
  20. 20Turn off heat, add olive oil, and mix.
  21. 21Turn off heat, add olive oil, and mix.
  22. 22Serve with garnishes (lemon juice, Aleppo pepper, olive oil, dry stale bread).
  23. 23Serve with garnishes (lemon juice, Aleppo pepper, olive oil, dry stale bread).
  24. 24Serve with garnishes (lemon juice, Aleppo pepper, olive oil, dry stale bread).

Ingredients

  • 1.5 cups split red lentils
  • 1.5 cups split red lentils
  • 1.5 cups split red lentils
  • 5 cups water
  • 5 cups water
  • 5 cups water
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 2 lemons
  • 2 lemons
  • 2 lemons
  • 1 cup cubed pumpkin
  • 1 cup cubed pumpkin
  • 1 cup cubed pumpkin
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil

Equipment

potcutting boardknifelemon juicermortar and pestle
Syrian-Style Sour Lentil Soup | Clip Recipe