Syrian Red Lentil Soup Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 30 Minutes
- Total Time
- 1 Hour 15 Minutes
- Yield
- 8 Servings
Tools You Will Need:
large pot
small frying pan
colander
garlic press
mortar and pestle
cup measure
½ tsp. measure
1 tsp. measure
small frying pan
colander
garlic press
mortar and pestle
cup measure
½ tsp. measure
1 tsp. measure
Ingredients:
2-½ C red lentils
1 tbsp fresh garlic, minced
1 tbsp ground coriander seed
½ tsp ground cumin
1-½ tbsp olive oil
2 tsp kosher sale
2 quarts of water
Clantro, fresh and coarsely chopped
Pepper flakes
1 tbsp fresh garlic, minced
1 tbsp ground coriander seed
½ tsp ground cumin
1-½ tbsp olive oil
2 tsp kosher sale
2 quarts of water
Clantro, fresh and coarsely chopped
Pepper flakes
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1. Clean beans to remove any stones or debris.
2. Rinse and drain beans thoroughly 2 times.
3. Place lentils in pot with water and bring to a boil; then simmer for approximately 40 minutes.
4. Stir occasionally to prevent lentils from sticking to the bottom of the pot.
5. In the mortar and pestle, mash coriander, garlic, and cumin into a paste.
6. Heat oil in frying pan and then lower to medium heat. Fry the paste for approximately 30 seconds on each side being careful not to burn it.
7. Add fried paste to pot with lentils.
8. At the completion of simmering time, you can decide if you want the soup thinner. If so, add additional water.
9. Garnish with cilantro and pepper flakes.
2. Rinse and drain beans thoroughly 2 times.
3. Place lentils in pot with water and bring to a boil; then simmer for approximately 40 minutes.
4. Stir occasionally to prevent lentils from sticking to the bottom of the pot.
5. In the mortar and pestle, mash coriander, garlic, and cumin into a paste.
6. Heat oil in frying pan and then lower to medium heat. Fry the paste for approximately 30 seconds on each side being careful not to burn it.
7. Add fried paste to pot with lentils.
8. At the completion of simmering time, you can decide if you want the soup thinner. If so, add additional water.
9. Garnish with cilantro and pepper flakes.
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