SHORBET ADS (LENTIL SOUP)
A dear friend of mine gave me this recipe. Her mother made this for their family while she was growing up. Amazing soup with a surprisingly meaty texture and beautiful color. Wow! Even cooler? The variations she suggested. I've tried the Baghdadi variation - and I can't imagine the other ones being anything less than marvelous. This is THE lentil soup recipe I use now.
Provided by MechanicalJen
Categories Stocks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine onion, lentils, and liquid. Simmer about 1/2 hour, until lentils have disintegrated.
- If the soup seems too thick for your taste, add water to reach desired consistency.
- Add in cumin and lemon juice and adjust salt or pepper to taste.
- Serve with oil on the side for everyone to sprinkle on their own portion.
- Variations-.
- Stir in caramelized onions- i large onion caramelized in 2-3 Tbsp oil.
- Omit cumin and stir in 4 crushed garlic cloves fried in 3 Tbsp oil with 2 tsp crushed mint.
- Baghdadi Jews add 1 tsp turmeric and hot chilies
- Add bulgur wheat 15 minutes before end of cooking.
- Add 2 peeled and chopped tomatoes while cooking
- Add 1 lb shredded fresh leaf spinach (or 1/2 lb frozen) 10 minutes before end of cooking.
Nutrition Facts : Calories 203.2, Fat 1.3, SaturatedFat 0.2, Sodium 5.1, Carbohydrate 35.5, Fiber 6.4, Sugar 0.9, Protein 14.2
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