Hearty Lebanese lentil soup with lemon

Name: Hearty Lebanese lentil soup with lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 portions
Ingredients: 1 pc onion; 3 cloves garlic; 3 tablespoons olive oil; 250 g red lentils; 1200 ml vegetable broth; 1.5 teaspoon ground caraway; 0.5 teaspoon turmeric; 1 teaspoon sweet paprika; 3 tablespoons lemon juice; 1 teaspoon lemon zest; 2 tablespoons parsley; salt; ground pepper

Eduard LáskaSoupLebanese Cuisine x se líbilo

Lebanese lentil soup is one of the most beloved dishes of the Arab world. It is made from red lentils, which cook down fast and thicken the pot on their own, without flour. Cumin, turmeric and fried onion give warmth and color, fresh lemon at the end brings brightness. It is thick and hearty, yet cheap and quick. It is served warm with flatbread or pita and a spoon of olive oil on top. Warm and comforting, it is eaten slowly, spoon by spoon. In Lebanon it is cooked during Ramadan and on ordinary days, served with salad, radishes or just warm bread.

Příprava: 10min

Vaření: 30min

CELKOVÝ ČAS: 40min

Step by step process

Soup base

1
For the lentil soup, finely chop the onion and heat the olive oil in a deep pot over medium heat. Sauté the onion, stirring occasionally, until golden brown, about 8 to 10 minutes.
2
Add the crushed garlic and fry for one minute. Add the ground cumin, turmeric and sweet paprika and stir for 30 seconds until the spices smell fragrant.

Cooking and finishing

3
Add the rinsed red lentils to the pot, pour in the vegetable broth and bring to a boil. Reduce the heat, cover and cook for 20 to 25 minutes until the lentils fall apart.
4
Blend the lentils with a stick blender until smooth, or leave it slightly textured. Stir in the lemon juice and grated lemon zest. Season with salt and pepper.
5
Ladle into bowls, drizzle with olive oil and sprinkle with chopped parsley. Serve warm with pita bread or crispy flatbread.