Skip to main content

Iraqi Lentil Soup

 Iraqi Lentil Soup

Get Recipe

This is Reyam’s yummy recipe.  She especially enjoys this during Ramadan.

Ingredients:

  • 3 tablespoon olive oil

  • 1 large onion chopped

  • 2 cups orange lentils

  • 6 cups water or as needed

  • Salt as preferred

  • 2 cloves of garlic

  • 1 tablespoon cumin

 

Directions:

  • Wash and soak the orange lentils for 15 minutes.

 

  • In a large pot, add the olive oil and the chopped onion then fry for a few minutes; add the garlic and fry.

 

  • Add the soaked lentils and the water; cook on high heat for about 30 to 40 minutes.

 

  • Add water if you need to keep ¾ of the pot full.

 

  • Cook until the water reduces to ½ a pot full, and the lentils are completely dissolved in the water.

  • Add cumin and salt.  Cook on high heat for about 5 minutes, then reduce the heat and let it simmer for about 10 minutes.

 

  • Enjoy!

 

 

 

 

Optional:

  • You can use the hand blender to blend your lentil soup at the end.
Labels:

Comments

Post a Comment

Popular posts from this blog

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!
Post a Comment
Read more

Curried Chicken

  Curried Chicken                                                                                                                                                                 serves 4 A rustic and...
Post a Comment
Read more

Butter Chicken

  Butter Chicken serves 8 Get Recipe Ingredients: 4 pounds boneless, skinless chicken breast  For the chicken marinade: 1 cup chopped onion 6 garlic cloves 1   1” piece fresh ginger 3 tablespoons lemon juice 1 cup plain yogourt 1 tablespoon ground coriander seed 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon sweet paprika 1 teaspoon garam masala 1 teaspoon sea salt For the sauce: 1 cup chopped onion 1  2” piece fresh ginger 4 cloves garlic ¼ cup vegetable oil 1 cup tomato paste 3 -4 cups water ¼ teaspoon cayenne pepper Sea salt to taste 1 cup whipping cream 2 teaspoons garam masala Put the chicken marinade ingredients in a blender or food processor; blend until smooth. Pour over chicken and stir to coat.  Cover and refrigerate overnight. Preheat oven to 400° F.   Take chicken out of the marinade and place 1” apart on rimmed, parchment lined baking sheets.  Bake for 20 minutes.  Cool and cut into 1” cubes.  Save all j...
Post a Comment
Read more