Arabian style lentil soup

This amazing soup is filling, flavourful and best of all incredibly easy to make. I made this yesterday after a long day, all I had to do was throw everything into the pot then come back in half an hour to a hot, savoury and delicious soup πŸ™‚ just thinking about it now is making me hungry again. Nobody would ever know it was so easy from the way it tastes πŸ˜‰

I’ve used crispy onion pieces here, which are important for the flavour. If you want to avoid these or have an issue with the flour contained in them, substitute them at the very start for a small onion, finely diced then fried in a little oil until caramel coloured and starting to go crispy at the edges. Pour the rest of the ingredients over the onion then make the soup as below. This is the way my mum makes it, but I’m all for shortcuts when available πŸ™‚

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Ingredients – serves 2-3
2/3 cup red lentils
1/3 cup (or 20g) broken up dry noodles of choice – vermicelli works well but you could even use instant noodles
About 1 1/2 litres of water
2 stock cubes, both chicken or one chicken one vegetable (or real chicken stock if you want to get fancy- unless you’re vegetarian the chicken flavour is important here so don’t sub it out)
4 tbsp crispy onion pieces, or one finely diced small onion, plus a little oil for frying

If using fresh onion, as we said earlier, fry until well browned before first step.

1. Pour all ingredients (except crispy onion pieces if using) into a pan large enough that the water doesn’t fill it above 2/3 full.
2.Β  Put on a medium low heat and leave to come to the boil. Simmer for about 15-20 minutes until the lentils are cooked and dissolving into a thick soup. Stir well.
3. Top with crispy onion pieces then serve πŸ™‚

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2 thoughts on “Arabian style lentil soup

  1. Amy says:

    Hey tried the soup last night not long before iftaar n the soup turned out amazing n was so simple to make!!! Loved it..
    Added lemon juice n pepper powder just before eating…

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