MIDDLE EASTERN LENTIL SOUP

MIDDLE EASTERN LENTIL SOUP image

Yield 8-10 servings

Number Of Ingredients 11

8 cups chicken stock (homemade preferred)
1 pound red lentils
3 tablespoons olive oil
1 medium carrot, small dice
1 large onion, finely diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2-1 teaspoon turmeric
1/4 cup fresh chopped parsley
1/4 cup fresh lemon juice

Steps:

1. Wash and drain lentils. 2. In a large pot, bring chicken stock and lentils to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. 3. 5 minutes before time, heat olive oil in a skillet over medium heat. Stir in garlic, carrot and onion, and cook until the onion and carrots have softened and onions turned translucent, about 3-5 minutes. 4. Stir in cumin, cayenne, turmeric until well mixed. 5. When 20 minutes are up, stir in onion, carrot and spice mix into the lentils. Continue simmering until the lentils are tender, about 15 minutes. 6. (optional step) Carefully puree half the soup in a standing blender, or with a stick blender (I only do half because I like some whole lentils, you can puree the whole thing if so desired). 7. Stir in parsley and lemon juice before serving. Serve hot with pita bread