It's Sooo Good! | Authentic Lentil soup recipe
 

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It's sooo good! > Recipes > Homemade Lentil Soup

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Homemade Lentil Soup

I'll tell you what you can put there :
  • 400 g (14 oz) red lentils
  • 10 cups of water
  • 1 whole onion (peeled)
  • 4 cloves of garlic
  • 1 or 2 carrots
  • celery
  • 1 potato (peeled)
  • juice from 1/2 lemon
  • 1/2 cup chopped fresh cilantro
  • Spices: salt, fresh cumin, paprika, turmeric, hot pepper to taste
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Homemade Lentil Soup recipe
Is there anything better than lentil soup? Make this lentil soup recipe once and you'll have lunch for a week! Makes about 10 bowls.

I'll tell you what you can do :

Lentil soup can be enjoyed all year long, but it's especially good in winter and when you are sick—much better than chicken soup even!

First, rinse the lentils, then place them to soak with fresh water on the side. Now to make our quick homemade vegetable broth! In a large pot, bring the 10 cups of water to a boil. Throw in the whole onion, carrots, some celery stalk, potato, and two cloves of garlic, as well as a tablespoon of salt. Reduce to a medium heat and cook uncovered for about 30 minutes.

Once your broth has cooked and reduced a bit, drain the lentils and toss them in the pot. Allow the soup to reach a boil again, then reduce the heat to simmer and cover. It will take another 40 minutes to cook the lentils.

While you're waiting, let's create the spice mixture we add at the end. In a small frying pan on medium heat, sauté in a little bit of olive oil the two remaining cloves of garlic (minced), along with 2 teaspoons fresh cumin, 1 teaspoon of paprika (preferably the spicy kind!), and 1 teaspoon of turmeric. Sauté lightly, always stirring, until cooked but not browned. Remove from the heat.

Going back to the pot now, once your lentils have cooked and are soft and coming apart, you're ready to finish up. Turn the heat off, and transfer the spice mixture to the pot, as well as the lemon juice and cilantro. Using a hand blender, purée the ingredients together. You can make it as fine as you like, but I leave it a little chunky. Taste the soup and add any necessary salt or, why not?, hot pepper!

Serve with a garnish of cilantro, sour cream, or just on its own. This lentil soup recipe is sooo good!

 

Lentil
Tips

Many national cuisines have lentil soup on the menu. My favorites are Egyptian lentil soup and Turkish lentil soup, and this recipe is a kind of fusion between them. Red lentils are the tastiest lentils in my opinion! They also make for the prettiest soup. However, you can use any type of lentil you find in the supermarket.

About the broth: this recipe makes its own vegetarian broth and is sooo good! If you prefer chicken stock, throw in some chicken bones/drumsticks too. Be sure to peel away the coagulated protein that rises to the top. If you haven't got the time for either, you can buy chicken/vegetable stock from the store and use that instead. However, keep in mind that the vegetables themselves, which we blend with the lentils at the end, give a certain consistency and flavor to the soup.


Best of luck,

Moti

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New! Write a comment about this recipe:

Ruth writes: (26 Nov 2014, 16:06)
Dear Moti,
This recipe looks very good. Do you discard the vegetables you use to make the vegetable broth before you add the lentils? Or do the vegetables stay in the soup?
Corinne writes: (23 Oct 2013, 14:01)
Dear Moti,
I made the soup and it came out good - better than I thought it would but I think it needs a little more oomph in the flavor department. Does anyone have any ideas? I did add salt.
Renee writes: (29 Oct 2012, 14:39)
Dear Moti,
The best Lentil soup I have ever made! Thank you so much. I frequent a Lebanese restaurant and can never get my lentil soup to taste like theirs. Your is close only much better.
I put in three bay leaves while making my stock and couldn't find fresh Cumin put used ground cumin seed and I think it worked. I have never seen fresh cumin.
I am an Italian girl who loves all Mediterranean food and wishes I could cook all the dishes. Thank you again.
Bon Appétit
علاء writes: (04 Mar 2012, 06:13)
Dear Moti,
استاذ ممكن اتصل بيك
شكرا
Kathryn MacDougall writes: (06 Sep 2011, 11:46)
Dear Moti, Thank-you for this wonderful recipe. I made it today and my husband loved it. The only change I made was to add 2 bay leaves when making the broth. Thank-you again for sharing this. Have an awesome week, K
Moti writes: (04 Apr 2008, 08:22)
Hi Shelly. Two things make the soup red: red lentils and paprika. My guess is that you are using green or yellow lentils. There's nothing wrong with those, but it will give you a green color. Red lentils are not as common in the States, but you can still find them in nicer supermarkets and in Arab markets. I know my local Whole Foods sells them.
-Moti
Shelly writes: (03 Apr 2008, 13:52)
Dear Moti,
toda raba
but how come my soup turns on green(not red) without adding any vegetables?
thank you for responding
Maggie writes: (10 Mar 2008, 11:47)
Dear Moti,

I've made it twice now, it is so easy and so delicious.
Carley writes: (18 Dec 2007, 20:27)
Dear Moti,
I just made it, delicious!!!! Thank you =)
Maggie writes: (12 Dec 2007, 10:27)
Dear Moti,
Shalom
I'm so glad to find your website. I've been looking for a lentil soup recipe that is close to the one served at my favorite cafe. This sounds so much like it; the picture looks the same too. It is very hard to find a Mom and Pop cafe that serves meals like you get at home. The Mediterranean restaurants that we have here have filled those empty spots and the food is so nourishing. I never eat fast food anymore. Thank you, I can't wait to try it.
Nancy writes: (13 Nov 2007, 17:26)
Dear Moti, Thank you!

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