Luscious Lebanese Red Lentil Soup

Being Lebanese, I have a secret flirtatious relationship with lentils. I love them and I feel that although they can't say it, they love me back.

My only real predicament is brown or red? Based on the title, I'm sure you've already guessed it- red. Soup can be beautiful, and it can be dreadful. The best thing about this recipe, is it's really quite hard to make it dreadful. Not impossible, but you'd have to be really, ummmm, ambitious to mess this one up.

---

Delectable Red Lentil Soup.

---

INGREDIENTS:

9 Cups of Chicken or vegetable stock

2.5 Cups of Red Lentils (Thoroughly Rinsed)

1 Onion

2 Cloves of garlic (I like it garlic-y so I put 3 or more. It depends on your adventure level that day)

1.5 Teaspoons of Allspice or Middle Eastern Seven Spices

1.5 Teaspoons of Cumin

1 Teaspoon of Turmeric

Salt to taste

1 Carrot

2 tablespoons of olive oil or butter (of course the butter tastes better)

1/2 cup of fresh lemon juice (optional)

Crusty pita bread for dipping. Not necessary but highly recommended!

Step 1: Rinse the Lentils

This is something I find very important. Sometimes lentils have little pieces of gunk, sticks, or stones in them. It's best to rinse them and quickly sift through them to ensure that you don't have any of that junk in your soup.

Step 2: Onions, Garlic and Carrot.

Chop up the onion and garlic and sauté it in the olive oil or butter. Just until translucent (2-4 minutes) then add the carrot. Saute for another 4 minutes.

* You don't have to chop the ingredients up too small because you will be pureeing the soup in the end*

Smell the Onions and Garlic Sauteing here. Yum.

Step 3: Stock and Spices and Lentils

Add the stock and spices to the pot and bring to a boil. Add the lentils

Me trying to look cool and smooth adding lentils to boiling water while trying not to burn my face.

I. Can't. Even. Double Yum.

Step 4: Boiling, pureeing and eating.

Once the lentils have been put into the pot and the water has come to a boil, lower the heat and cover the pot. Cook for another 10-15 minutes. Try the lentils and carrots and ensure that they are cooked. The lentils should be soft as should the carrots. If they are not at the right consistency, continue to lightly boil at 8-10 intervals while trying to test consistency. Test the spices and add if need be.

Once they are the right consistency, let cool, then take a hand blender and puree the soup. Alternately, you can put them into a blender and mix them up, but if you are using a blender, let them cool first before pureeing. You can re-heat as needed.

If you are adding lemon, you can add it here- once pureed.

Toast some pita bread and use them for dipping.

Serve in bowls with a lemon wedge for garnish.

Clara makes pureeing look so cool!

Savour and enjoy!

Please comment and tell us how this recipe worked out for you.