Lebanese Lentil Soup

5 December 2018

This is one our favourite winter dishes, or for anytime of year for that matter. You can make a big batch and get many lunches and dinners from it.

Lentil soup served with fresh bread and red wine – great for a cozy night in.

1.5–2 cups red lentils – we make it with 2 because I like it more “lentily”
Bunch of coriander (if you hate coriander you could probably use parsley and from memory, the original recipe called for parsley here)
1 tsp turmeric
1.5 tsp ground cumin
1 brown onion
1 clove crushed garlic
8 cups of vegetable stock
1 tbsp olive oil
Juice of half a lemon

Chop onion and cook in olive oil in a large pot until soft
Add chopped garlic, turmeric and cumin and stir through for a minute or two
Rinse lentils and add to the onion and garlic and stir through
Add stock and leave soup to simmer for about 30 minutes until the lentils are cooked (soft)
Add coriander (we usually add a lot, but add as much as you like) and the lemon juice
Allow that to simmer through for another 5 minutes

Serve on its own or with some crusty bread. Leftovers are great for a quick lunch or dinner.

Based on 2 cups of lentils. The nutritional information is a guide only and your meal may differ.

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