Pairs well with Kurdish/Syrian Lentil Soup
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Kurdish/Syrian Lentil Soup
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A comforting and flavorful lentil soup enriched with spices, served with crispy Arabic bread, lemon, and fresh parsley. This protein-rich dish is perfect for cold days and can be a quick everyday favorite or an impressive meal for guests.
00:45:00 total
Serves 6
easy
Soup
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Ingredients
- red lentils - 200g
- extra virgin olive oil - 1dl (for sautéing and toasting flour)
- baking potatoes - 2 (or 50g rice)
- onion - 1-2
- garlic cloves - 2-3
- water - 1.5 liters
- vegetable bouillon - 0.5 liters
- cumin - 1 tsp
- turmeric - 2 tsp
- black pepper - 1 tsp
- salt - 1 tsp
- flour - 1.5 tbsp (for toasting)
Instructions
- Prepare Vegetables: Cut onions, garlic, and potatoes into rough pieces.
- Sauté Vegetables: Heat olive oil in a pot and sauté onions and potatoes.
- Rinse Lentils: Thoroughly rinse the lentils under cold water.
- Cook Soup: Add black pepper, turmeric, salt, cumin, vegetable bouillon, and water to the pot. Boil for 40 minutes at medium heat, or until everything is tender.
- Toast Flour: Toast the flour in a small pan with olive oil until golden, then add to the pot.
- Blend Soup: Blend the soup to a silky consistency and adjust seasoning to taste.
- Serve: Serve the soup with crispy Arabic bread, lemon, pickled chilies, and fresh herb salt.
