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