Lebanese lentils soup

Name: Lebanese lentils soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 2 cups Red lentils , washed & drained; 2 tbsp Olive oil; 1 Onions, finely diced; 4 Garlic cloves, minced; 2 Carrot, peeled & roughly chopped; 1 medium Potato , peeled & roughly chopped; 1 tsp Cumin; 1/2 tsp Turmeric; 1 tsp Salt; 8 cups Chicken stock

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Servings

Prep

5 min

Cook

30 min

Ingredients

Red lentils , washed & drained		2 cups
Olive oil		2 tbsp
Onions, finely diced		1
Garlic cloves, minced		4
Carrot, peeled & roughly chopped		2
Potato , peeled & roughly chopped		1 medium
Cumin		1 tsp
Turmeric		1/2 tsp
Salt		1 tsp
Chicken stock		8 cups

This soup is a favorite in Lebanon for breaking the fast during Ramadan.

Directions

In a large pot over medium heat. Put olive oil, add the onions, garlic, carrots and potatoes. Cook , stirring until starting to soften, about 7 minutes.
Add the lentils. Cook 1-2 minutes until fragrant.
Add the stock, bring to the boil then turn down the heat to low and simmer for 30 minutes, until vegetable are very soft ( test a carrot, if it is soft , then all the rest will be too).
Purée the soup with a stick blender, or in a regular blender in batches, until completely smooth.
Bring the soup back to the pot , simmer it for 3-4 minutes. Adjust seasoning and serve with croutons and a squeeze of lemon.