Arabic Lentil Soup Recipe

Ingredients for Arabic Lentil Soup

• Brown Lentils
• Chicken Stock
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Tomatoes
• Butter
• Cumin

How to Make Arabic Lentil Soup

1. Rinse 1 cup of brown or green lentils thoroughly under cold water.
2. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion and 2 minced cloves of garlic and sauté until softened, about 5 minutes.
3. Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/4 teaspoon of turmeric, and a pinch of cayenne pepper (optional). Cook for 1 minute more, stirring constantly, until fragrant.
4. Add 6 cups of vegetable broth (or water), 1 (14.5 ounce) can of diced tomatoes (undrained), and the rinsed lentils to the pot.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the lentils are tender but not mushy.
6. Stir in 1/2 cup of chopped fresh parsley and 1/4 cup of lemon juice. Season with salt and pepper to taste.
7. Serve hot, garnished with extra parsley, a dollop of plain yogurt (optional), and a squeeze of fresh lemon juice (optional).