From The EI Kitchen
Lemony Lentil Soup
This recipe is a variation on a lentil soup served during Ramadan iftaar dinners. With its warm spices and lemony taste, this recipe can brighten a dark winter day or alleviate a cold or the flu.
Ingredients
1 large onion, finely chopped
3-4 cloves garlic, crushed
1/4 cup olive oil
1 cup red lentils, washed and cleaned
1 tablespoon cumin
1/2 teaspon ground coriander seed
1/4 teaspoon ground turmeric
1/8 teaspoon cinnamon
7-8 cups water
1 tablespoon sea salt
1/4 cup basmati rice, washed
Juice of one lemon
Olive oil
(Serves 6)
In a medium to large sized cooking pot, sautee the onion and garlic on medium heat until the onions are translucent. Do not burn the oil or the garlic.
Add the washed lentils and all of the spices and stir for a minute or two. Then add the water and salt and bring to a rolling boil for 3-5 minutes.
Reduce heat to low, place a lid on the pot, and let the soup simmer for half an hour, stirring occasionally. You can add more water if the soup looks too thick.
Bring the heat back up, add the rice, and bring to a boil for a minute, then reduce the heat to low again, replace the lid, and wait until the rice is cooked (about 15-20 minutes).
Remove from heat and taste to see if you would like more salt.
Add the lemon juice only after the soup is no longer boiling.
Serve with sprigs of parsely and drizzle olive oil on each soup bowl.
|  |
|
