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

  1. red lentils - 200g
  2. extra virgin olive oil - 1dl (for sautéing and toasting flour)
  3. baking potatoes - 2 (or 50g rice)
  4. onion - 1-2
  5. garlic cloves - 2-3
  6. water - 1.5 liters
  7. vegetable bouillon - 0.5 liters
  8. cumin - 1 tsp
  9. turmeric - 2 tsp
  10. black pepper - 1 tsp
  11. salt - 1 tsp
  12. flour - 1.5 tbsp (for toasting)

Instructions

  1. Prepare Vegetables: Cut onions, garlic, and potatoes into rough pieces.
  2. Sauté Vegetables: Heat olive oil in a pot and sauté onions and potatoes.
  3. Rinse Lentils: Thoroughly rinse the lentils under cold water.
  4. 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.
  5. Toast Flour: Toast the flour in a small pan with olive oil until golden, then add to the pot.
  6. Blend Soup: Blend the soup to a silky consistency and adjust seasoning to taste.
  7. Serve: Serve the soup with crispy Arabic bread, lemon, pickled chilies, and fresh herb salt.

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