Arabic Lentil Soup
- Total time
- 40 min
- Serves
- 4
- Cuisine
- Mediterranean
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 2 medium carrots (peeled and diced)
- 3 stalks celery (diced)
- 4 cloves garlic (minced)
- 2 teaspoons cumin
- 2 teaspoons cinnamon
- 1/2 teaspoon cayenne
- 1 cup brown lentils (uncooked)
- 4 cups chicken broth
- 2 cups water
- 1/4 cup lemon juice
- salt and pepper (to taste)
Steps
- 1
Heat oil in a large soup pot over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper to taste.
- 2
Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 30-60 seconds. Add lentils to the pan and heat 1-2 minutes to slightly toast. Pour in the chicken broth, water and lemon juice then bring pot to a boil. Reduce heat to low and simmer until lentils are tender, about 30-45 minutes.
- 3
Right before serving, place soup in a blender and pulse until smooth and creamy, about 90 seconds. Return soup to the pot and season with additional, salt, pepper and lemon juice to taste before serving warm.
Source: thelemonbowl.com·Own this recipe or photo? Request removal