Sunday, February 9, 2014

Classic Lentil Soup

Winter  still lingering in the air. Days are getting longer, but clouds are still filling the sky leaving little spots for the sun to fully shine. While I don't prefer this kind of weather, winter is positively embraced here in Kuwait for it is sure a short visitor.



People go out camping, wear their heaviest clothes and don't turn on the heaters so they can enjoy these cold days before the not so awaited summer arrives.







Personally I don't like it when I can't tell 11 a.m from 5 p.m. I lose my sense of timing and schedule and it gives me a feeling of frustration and depression.










To keep me sane I like to spend some time in the kitchen, prepare hearty and flavorful food to keep us warm like this middle eastern classic lentil soup.


Full of flavor, yet still relatively easy to make, thick and rich; it's the perfect soup to make in winter.













Middle Eastern Lentil Soup Recipe

Ingredients:

3 cups red lentil, washed
4-6 cups chicken broth, vegetable broth or water
1/2 tsp cumin 1/4 tsp turmeric
A handful of fresh parsley, chopped
1/8 tsp crushed red pepper
 2 medium onions, grated
2 Tbs butter
 2 Tbs ghee*
2 Tbs tomato paste 
1 tsp dried dill (optional) 

Instructions:



- In a medium saucepan cover lentil with water about 2 cm (1 inch) over lentil. Cook over medium -high heat until lentil becomes soft and about double in size. About 30-40 minutes.

- Transfer lentil to a blender. Add 2 cups chicken broth, cumin, turmeric, and crushed red pepper. Blend until smooth.


- In a large saucepan sauté onion with butter and ghee until it becomes golden brown. Add parsley and tomato paste. Mix with a wooden spoon.

- Slowly add lentil mixture mixing well with a wooden spoon as you pour. Add dried dill.


- Add 2-4 cups chicken stock - depending on how thick or watery you like your soup -, bring to boil. Turn the heat to low-medium , cover and let simmer for 20 minutes. Add salt and pepper to taste. Serve with lemon wedges, parsley and toasted pita*.

* You can use all butter if ghee is not available.
* To make toasted pita : split one think pita loaf in two. Layer in an oven pan. Drizzle with olive oil and enter into a hot oven for 5-10 minutes until brown and crispy. Break with your hand. 
 









3 comments:

  1. O that looks lovely! I'm a big an of lentil soup especially. We are looking forward to spring and summer here but than our summer is probably more like your winter. Lol

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