Lentil Soup - Warm, Velvety and Rich Middle Eastern Soup
 
Prep time
Cook time
Total time
 
Creamy, rich Middle Eastern / Moroccan style lentil soup has a velvety smooth taste. This liquid gold soup is perfect for your Ramadan iftar table or any day year round.
Author:
Recipe type: Side
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 cup of orange or yellow lentils
  • ¼ cup olive oil, divided
  • 1 onion, finely chopped
  • 1 tablespoon flour
  • 4 cups water or stock
  • Salt to taste
  • For garnish and serving
  • Parsley
  • Lemon juice
  • Pita bread
Instructions
  1. Rinse and soak lentils in water for 1-2 hours. Drain the water off.
  2. In a pot heat 2 tablespoons olive oil. Saute the onions until soft.
  3. Add the lentils and sprinkle them with 1 tablespoon of flour, stir for a couple of minutes.
  4. Add the water or the stock, stir to make sure that the flour dissolved completely.
  5. Allow the soup to come to a boil and then reduce to a simmer and cook for 30-40 minutes or until the lentils are cooked.
  6. You can adjust the stock amount depending on how thick you want the soup to be.
  7. When cooked, run the soup in a blender until it is completely smooth.
  8. Season with salt.
  9. Add the remaining 2 tablespoons of olive oil. Stir until completely incorporated in the soup.
  10. Garnish with parsley and serve with lemon wedges and pita bread gently warmed in the oven or toasted into pita chips.
Recipe by WithASpin at https://withaspin.com/2013/08/03/lentil-soup/