Okay, folks, I finally have a moment to write up the Lebanese red lentil soup post. I'm sorry I haven't done it earlier -- I type a lot slower than Abram, and have been on vacation until this weekend. Here's the recipe for one of my few much-cherished comfort foods:
Lebanese Red Lentil Soup
- 1 lb dry red lentils (sorted and washed)
- 10-12 cups water (depending on how thick you want the soup to be)
- salt to taste (I generally use sea salt)
- 3-5 tbsp sunflower or other veg cooking oil (I find that sunflower oil has a relatively neutral taste)
- 1 large onion, chopped
- 2 tsp whole cumin seeds
- 1/2 bunch of fresh Italian parlsey, finely chopped
- Place lentils in a large pot with water and bring to near boil on high heat.
- At near boiling point, bring the heat down to medium and make sure you scoop all of the foam or "scum" off the top. When the heat is brought down to medium, cook the lentils for about 30 minutes, or until the lentils turn a pale yellow and are fairly soft.
- Meanwhile, in a frying pan, heat the sunflower oil and saute the onion and cumin seeds until the onion is translucent.
- Add the sauteed onion and cumin seeds to the lentil pot along with salt (I generally put in a small palmful) and parsley and cook for an additional 10 minutes.
- Remove from heat and serve in bowls with some fresh-squeezed lemon juice. Enjoy!