RCI-VG.004.1222.001
Shorbet Ads
Lentil soup with delicious taste.
Prep45 min
Cook60 min
Total105 min
Servings4
Difficultyintermediate
Ingredients
- Ads Magroosh (split red lentils)2 cups
- 2 quarts
- 2 medium
- 1 medium
- 1 medium
- 2 tablespoons
- 2 tablespoons
- 2 tablespoons
- Kammun -cumin2 teaspoons
- 2 teaspoons
- 2 teaspoons
Method
1
Heat olive oil in a large pot over medium heat, then add the 2 medium whole onions, carrot, and tomato to build the base flavor.
2
Cook the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften and release their aromas.
6 minutes
3
Pour in the 2 quarts of chicken or lamb stock and bring to a gentle boil over medium-high heat.
4
Add the 2 cups of split red lentils to the pot and stir well to combine with the stock.
5
Reduce heat to medium and simmer for 20-25 minutes, stirring occasionally, until the lentils break down and become creamy.
22 minutes
6
Remove from heat and use an immersion blender to blend the soup until smooth, or carefully transfer portions to a blender and puree in batches.
7
Return the blended soup to the pot if needed and season with the 2 teaspoons of cumin, 2 teaspoons of salt, and 2 teaspoons of pepper.
8
Stir in the 2 tablespoons of lemon juice and taste to adjust seasoning as desired.
9
Heat the soup over medium heat for 2-3 minutes until warmed through, then ladle into bowls and garnish with the finely chopped onions.
2 minutes