Split Lentil Soup with Vegetables
Description
I have an emotional connection with this "Lebanese Red Lentil Soup", it conjures up memories of special times of our extended family reunions and dinners with siblings and relatives at my granny’s house.
Ingredients
- 1 cup split lentils red lentils
- ¼ cup olive oil
- 1 medium-sized carrot peeled and diced
- 1 large potato peeled and diced
- 3 medium-sized onions minced
- 1 teaspoon cumin powder
- 5 1/2 cups water
- 1 chicken bouillon optional, or vegetable bouillon for a vegan version
- Salt to taste and a pinch of freshly grated black pepper upon serving
- 1 celery stem diced, optional
Instructions
- Spread the lentils on a counter top and remove any pebbles or debris that might be mixed with the lentils.
- In a large saucepan, add the olive oil and onions and sauté on medium to high heat until the onions start changing color.
- Add the carrots, celery stemand potatoes and stir for a minute. Add the split lentils (red lentils) and stir for another minute. Add water and cumin powder
- Once the mixture starts boiling, reduce the temperature, cover up and let it simmer on low heat for 25 minutes.
- Blend the mix using an immersion blender, or even a regular blender.
- Resume cooking on low heat for 5 minutes. If the soup is too thick, add a bit more water .
- Add some freshly squeezed lemon juice, a drizzle of olive oil and some freshly grated black pepper upon serving, optional!
Video
Notes
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