Lebanese Tomato Soup Recipes

LEBANESE LEMON LENTIL SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
• Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

LEBANESE TOMATO SOUP

Steps:

• Heat the butter and oil in a large saucepan over medium heat.
• Add the onion and garlic, season lightly with salt and pepper and saute until soft.
• Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
• Add the water, broth and escarole, simmer 20 minutes.
• Stir in the pasta and cook 5 minutes or until it is al dente.
• Stir in the lemon juice and mint leaves, simmer for 1 minute.
• Taste for seasoning.