Lentil soup is the most traditional and popular soup in the Levant. During winter time, many families still start every dinner with a bowl of warming lentil soup. During Ramadan (regardless of the season it falls in) it is a favourite way to break the fast. Lentil soup can be made using brown or red lentils, and many people add some vegetables (like a tomato, a carrot, and/or a potato) for additional flavour and a smoother consistency. Most soups are pureed with a blender, although red lentil soups (without the use of additional vegetables) can also be served not pureed.
Middle Eastern lentil soup is eaten as a starter on its own or with Fried Kibbeh , or as a main dish with Kibbeh bil Saniyyeh.
We hope you enjoy this fulfilling dish! Let us know your comments below!
- 1 cup lentils
- 5 cups chicken stock or water
- 1 medium chopped onion
- 2 tablespoon olive oil or butter or ghee
- 1/2 teashppon cumin
- salt and pepper to taste
- A dash of salt
- In a pot on a medium heat, saute the onion in olive oil or butter. You can skim this step and boil the onion with the lentils to reduce fat content.
- Add stock or water and lentils. When they start boiling, turn the heat to low and leave for one hour until completely done.
- Add cumin, salt and pepper.
- If you are using red lentil, the soup is ready to eat at this point country style. For brown lentil and for a smoother feel for red lentils, puree the mixer in a blender until it reaches desired consistency.
- Serve warm with lemon wedges.