Middle Eastern Lentil Soup

Name: Middle Eastern Lentil Soup
Prep time: 10 min
Total time: 50 min
Yield: 6 to 8 bowls
Ingredients: 1 tbsp oil; 1 medium sized onion, chopped; 2 to 3 cloves of finely chopped garlic; 1 1/2 cups yellow (or red) lentils; 8 cups of vegetable or chicken stock; 1 1/2 tsp ground cumin; 1 tsp turmeric; Handful of chopped cilantro or parsley; Juice from a half a lemon

Moroccan, Vegetarian

February 9, 2019

This hearty, middle eastern soup is the ultimate comfort food.

Prep: 10 mins
Cook: 40 mins
Yields: 6 to 8 bowls

Ingredients

1 tbsp oil

1 medium sized onion, chopped

2 to 3 cloves of finely chopped garlic

1 1/2 cups yellow (or red) lentils

8 cups of vegetable or chicken stock

1 1/2 tsp ground cumin

1 tsp turmeric

Handful of chopped cilantro or parsley

Juice from a half a lemon

Directions

1Heat oil in a pan and stir fry chopped onions for about 5 minutes.

2Add chopped garlic, cumin and turmeric and cook for a few more minutes.

3Stir in lentils, add stock and cook for an additional 35 minutes, stirring several times while cooking to prevent lentils from sticking to bottom of the pan.

4Toss in the cilantro (or parsley).

5Stir in lemon juice and cook for 2 or 3 minutes more.

6Serve with chunks of warm, crusty bread.

No blending is necessary unless you prefer it really smooth.

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