The recipes I value most are generous without being showy, and Palestinian Red Lentil Soup strikes that balance beautifully. A generous bowl and a quiet place at the table can fix quite a lot, if you ask me. Set it out, call everyone to the table, and enjoy it while the conversation stays lively.
Ingredients
- 1 cup red lentil washed and drained
- 1 carrot peeled and diced
- 1 potato peeled and diced
- Chopped parsley to your liking
- Water for cooking
For the roux
- 1/2 yellow onion medium size chopped
- 1 tbs flour
- 1 1/2 tbsp olive oil enough to coat
- 1/2 tsp cumin
- 1/4 tsp turmeric
- Salt and pepper
Instructions
- Start by filling a 5 quart pot 3/4 of the way with water and let come to a boil.
- Turn the heat down to medium and add the lentils. A foam will start forming so be sure to skim all of it.
- Add the vegetables and roux to the pot, mix well, and cover and let cook on low for ~45 minutes. Check and stir every now and then and add water if needed.
- Once the lentils and vegetables are soft, pulse the mixture with a hand blender (my favorite is the) or add to a standard blender. Be sure to not over blend and pulse if using a standard blender.
- If you feel it’s too thick after blending, add water. This recipe is very forgiving.
- Add your parsley, mix and enjoy!
- Bon appétit, Sahtain, صحتين 🌻.
- We normally serve this with lemon juice, a side of radishes, green onions, homemade olives and fried pita bread chips.