August 21, 2011
Red Lentil Soup.
If you are new to my cooking blog - please read my Welcome Note first. Thanks.
During Ramadan when breaking the fast, the first meal, is usually a soup. So today I will give you a simple recipe for a lentil soup.
There are different types of lentils (red, brown and green), the one today is red Lentils.
Some red lentils depending on how long you've had them, cook faster than others. The fresher the faster.
For 4 people you will need the following
- 2 cups of red lentils
- 2 small onions finely chopped
- 10 branches of fresh parsley - leaves only - alternatively you can use dried parsley but it won't taste as good.
- chicken or beef or vegetable stock one and half cube (optional)
- 1 tsp ground cumin
- salt and pepper
- 3/4 tbs of tomato paste
- Rinse and soak your lentils for 30mn in cold water - you don't have to but it is preferable.
- in a large saucepan, put the drained lentils and cover them with boiling water, do not drown them, just cover enough.
- let it boil until very very tender. add water as it boils, so it doesn't dry up
- depending on the type of red lentils you use, if they are very fresh, they will looked mashed when totally cooked.
- If they don't look mashed, use a blender. ie. put your lentils in the blender until they are soup like.
- always check for texture - not too thick, not too liquid. you can always add a little more boiled water.
- with a little oil, fry your chopped onions WITH the tomato paste, until they are red.
- pour the onion mixture on top of the mashed lentils back in a saucepan
- add your cube stock (optional)
- add salt, pepper and ground cumin
- mix well and let it boil, adding a little hot water if necessary. check texture
- TIP - you can also add a handful of Vermicelli to the boil, but that is optional.
- leave to simmer for a few minutes, stirring frequently.
- right towards the end before serving, put the parsley leaves and a squeeze of fresh Lemon juice.
- stir again and leave one more minute.
Ready to serve.
Sahtein, Bon appétit.