The best lentil soup of all time - A classic middle eastern recipe

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Add 250 grams of red split lentils to a large stainless steel pot.

Chop 150 grams of carrots into large chunks and add to the pot.

Chop one brown or yellow onion into four pieces and add to the pot.

Slice one plum tomato into quarters and add to the pot.

Peel 4 to 6 cloves of garlic, setting two aside, and add the rest to the pot.

Pour in 1.25 liters of water and add 1 teaspoon of cumin.

Turn the heat up to high and bring to a boil.

Once boiling, peel the skin off the tomatoes and then reduce heat to medium.

Let the soup simmer for 45 minutes, checking the carrots for doneness.

Blend the soup until smooth using an immersion blender.

In a separate saucepan, heat 0.5 tablespoon of olive oil and fry the remaining two garlic cloves for 30 seconds.

Add 0.5 teaspoon of cumin and fry for another 10 to 15 seconds, then add 3 tablespoons of white vinegar and fry for 15 more seconds before removing from heat.

Add the fried garlic mixture to the blended soup and mix well.

Season the soup with 1.5 teaspoons of salt, 0.5 teaspoon of black pepper, and 0.25 teaspoon of chili powder, mixing to combine.

In another pot, heat 1 tablespoon of olive oil and fry 0.5 cup of vermicelli for about 2 minutes until golden.

Add the fried vermicelli to the soup and stir well, then add about 1 cup of water and let it boil for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary