Arabian Yellow Lentil Soup Recipes

MIDDLE EASTERN LENTIL SOUP

Steps:

• Heat oil in a pan and gently fry the chopped onions for 5 minutes.
• Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
• Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
• Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
• No blending is necessary unless you want it really smooth.
• Serve with chunks of crusty bread.

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.

ARABIC LENTIL SOUP

Steps:

• Wash lentils thoroughly and soak if desired.
• I never soak them, and they always seem to cook up quickly.
• Bring stock to a boil.
• Add quartered onion, garlic, tomato and lentils.
• Return to boil, then lower heat and allow to simmer, partially covered, until lentils are tender.
• The amount of time will depend on the freshness of the lentils and whether or not they were soaked, but plan on an hour to an hour and a half.
• Over-cooking wouldn't be a problem since this is a blended soup, but under-cooking would.
• As lentils approach tenderness, melt butter in a small frying pan over medium-low heat.
• Add thinly sliced onion and allow to fry until very dark brown.
• Add cumin, saute briefly.
• Add mixture to soup and stir through.
• Ladle one ladle-full of soup at a time into a blender or food processor.
• Using a dishtowel, hold lid down and process soup until homogenous.
• When soup has been completely pureed, return to a pot and reheat until ready to serve.
• Enjoy!

ARABIAN YELLOW LENTIL SOUP

Steps:

• Simply place all the ingredients, except the lemon juice, into a pot and let them boil until the lentils are well cooked.
• Some people prefer to smoothen this with a blender while others like to still see the lentils, so this part is up to you.
• Add the lemon juice just before serving.
• (I have met people who prefer the soup without the lemon juice, so you might want to try it out on a small portion first to see which way you like best).
• For Vegetarian option use Vegetable broth.