Syrian Split Red Lentil Soup Recipes

LEBANESE-STYLE RED LENTIL SOUP

Steps:

• Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
• Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
• Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

SYRIAN-STYLE LENTIL AND CHARD SOUP

Steps:

• Sort and wash the lentils and cook in the water or vegetable broth with the spices and the nutritional yeast, if you choose that option.
• Meanwhile, chop the onions, garlic and chard and saute in the olive oil, briefly, then cover and turn heat to low to steam the chard.
• When the lentils are nearly done, add the chard/onion mixture, cover and simmer until lentils are soft. Adjust the amount of water as needed.
• Add salt to taste.
• With a stick blender or in a food processor blend the soup partially.
• Finish with lemon/lime juice to taste. Do not add the juice until the lentils are completely cooked.

SYRIAN SPLIT RED LENTIL SOUP

Steps:

• 1. Submerge the lentils in a medium-size bowl filled with cold water. Pick out small rocks and skim off any dirt or old shells that float to the surface. Drain. 2. Put the drained lentils in a 5-quart saucepan or kettle, add the water, and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer for 45 minutes to 1 hour, stirring occasionally. Add the salt and mix well. Continue to simmer until the soup becomes fairly thick, like pea soup, an additional 10 to 15 minutes. 3. Meanwhile, in a small bowl, combine the garlic, cumin, and coriander. 4. Heat the oil in a small skillet over medium heat and add the garlic mixture. Brown the mixture until the garlic and oil turn into a yellow sauce, about 30 seconds (make sure not to cook the garlic over high heat; it burns easily). Remove from the heat and set aside. 5. Add the dissolved flour to the soup. Simmer, partially covered, for 10 minutes. (May be frozen for up to 1 month at this point or refrigerated for 2 to 3 days. When reheating, it may be necessary to add water, as the soup thickens upon cooling.) 6. Taste the soup for salt. Serve very hot accompanied by lemon wedges, which are squeezed, several drops at a time, into each spoonful of soup as it is eaten.