Middle Eastern Lentil Soup

• 总时间: 1 hour 16 minutes

配料

2½ cups red lentils

1 medium onion, cubed

1 large carrot, peeled & cubed

1 small golden potato (or any potato), peeled & cubed

2 tsp cumin powder

1 tsp fine black pepper

1 tbsp salt (or to taste)

½ tsp 7 spice (optional)

12 cups water

2 tbsp fresh parsley, chopped

Juice of 3 lemons (about ¾–1 cup, adjust to taste)

Fried pita bread (optional)

Finely chopped caramelized onions (optional)

步骤

Rinse lentils thoroughly until the water runs almost clear and no froth remains.

In a large pot, combine lentils, potatoes, onions, and carrots. Add about 12 cups of water (or enough to fill the pot ¾ full).

Bring to a boil and cook for 45–60 minutes until lentils are completely soft.

Turn off heat and let rest for 10 minutes. Remove excess water if needed (reserve it in case you want to thin the soup later).

Blend until completely smooth and creamy using an immersion blender (or carefully in batches with a regular blender). Blend at least 1 minute for a silky texture.

Return soup to the pot. Mix spices with 2 tablespoons water first, then add to soup along with salt and parsley.

Bring to a boil, then simmer on low for 10–15 minutes, stirring occasionally.

Remove from heat and stir in fresh lemon juice. Let cool slightly before serving.

Serve topped with crushed fried pita and caramelized onions if desired 😋

Notes

Adjust water to reach your preferred consistency.

Mixing spices with water prevents clumping.

Swap potato for sweet potato or butternut squash for a twist.

Add greens like Swiss chard or kale for extra nutrients.

Taste and adjust salt after blending.

Add red chili flakes for a spicy kick 🌶️

Use a heavy-bottomed pot to prevent burning.