This healthy soup is enjoyed throughout the Middle East, and although simple in preparation and ingredients, is a very flavourful soup. Lentil soup is the most traditional and popular soup in the Levant. During winter time, many families still start every dinner with a bowl of warming lentil soup. During Ramadan (regardless of the season it falls in) it is a favourite way to break the fast.
The soup may consist of green, brown, red, yellow or black lentils, with or without the husk. It may include vegetables such as carrots, potatoes, celery, and onion. Common flavourings are garlic, bay leaf, cumin, olive oil and lemon. It is sometimes garnished with Arabic pita bread croutons, olive oil and cream.
This recipe of Lentil Soup from Executive Chef Aztaj Eddoukani at Anantara Eastern Mangroves is a must try.
Recipe (1 portion)
- 0.25ltr Vegetable stock
- 72 g Red lentils
- 12.5 g Coarsely chopped red onion
- 6.25 g Coarsely chopped carrot
- 6.25 g Coarsely chopped leek
- 6.25 g Coarsely chopped celery
- 6.25 g Cubes of peeled potato
- 2.5 g Peeled garlic
- 25 ml Extra virgin olive oil
- 5 g Butter
- 1.25 g Fresh thyme
- 1.25 g Cumin powder
- 1.25 ml Cooking cream
- 1/4 pc Lemon cut in half, grilled
- 1/4 pc Arabic bread cut into cubes and fried until golden brown
- Salt and pepper to taste
- Wash the lentils and soak in water for 20 minutes.
- Take a pre-heated pot, add some extra virgin olive oil and butter and let it melt, then add the chopped onion, garlic, leek, celery, carrot, thyme and potato. Sauté until partially cooked.
- Strain the lentils, then add to the sautéed vegetables and mix together. Add the vegetable stock, bring to the boil, and skim the foam. Simmer for 20-30 minutes until lentils are tender.
- Add the cumin powder, salt and white pepper.
- Blend soup until smooth.
- Pour the soup into a bowl, drizzle with cooking cream and serve with grilled lemon and fried Arabic bread.
This recipe is courtesy of Executive Chef Aztaj Eddoukani at Anantara Eastern Mangroves.