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Lentil Soup

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“Amanda grew up in many different countries and one of those was Syria. She loved her time there and has many fond memories of her childhood in Syria. This is an authentic lentil soup recipe that her mother obtained while living there. It is now one of my favorite soups. It also goes great with our homemade pita bread recipe and hummus recipe. Put them all together and you have a fabulous meal that is pretty easy to make. We hope you enjoy.

Lentil Soup

INGREDIENTS:

2 cups red split lentils
6 cups chicken bouillon
3 garlic cloves
1 chopped onion
2 diced tomatoes
1/2 tsp cumin seeds
1 tsp turmeric
2 Tbs olive oil
1 tsp salt
pepper to taste
1 fresh lemon

DIRECTIONS:

Wash lentils thoroughly (rinse in COLANDER). Soak lentils in a bowl of water for 30 minutes. Fry garlic and onion in olive oil, when onions are soft add cumin seeds and stir until they pop. Add turmeric and tomatoes and stir for around 2 minutes. Add chicken broth and lentils. Cook in a Pressure Cooker for 5 minutes and let Pressure Cooker cool on it’s own or cook covered for 1 hour and uncovered for around 15 minutes. Use HAND BLENDER or FOOD PROCESSOR to blend. Add freshly squeezed lemon juice.

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