Arabian Yellow Lentil Soup Food

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.

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.

ARABIC LENTIL SOUP

Steps:

• Warm the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the chopped onion and carrots. Sauté for 5-7 minute.
• Stir in the garlic, turmeric, ginger and cumin. Cook, stirring often to keep the garlic from burning, another 2 minutes.
• Add the lentils, rice and stock. Mix well to combine. Cook about 30-35 minutes until the lentils are soft.
• Stir in parsley and lemon juice. Turn off the heat and move the pot off of the heat source.
• Use an immersion blender to process until you reach your desired consistency. Tip: You can also transfer the soup to a traditional blender if needed. Just make sure to only blend the soup and in batches making sure not to overfill the blender open the lid of the blender carefully and away from your face as it will likely be steamy.
• Alternatively, you can enjoy this as a chunky soup without blending if you prefer.
• Taste and season as you see fit (more salt, lemon juice, etc). Don't be afraid to add more lemon juice as it really makes this soup pop! Serve and enjoy.

YELLOW LENTIL SOUP

Steps:

• In a 4 quart dutch oven sauté bacon until crisp, remove to drain on paper towels with a slotted spoon.
• Add onions to drippings, cook 5 minutes until softened.
• Add carrots, celery, peppers, garlic, and sauté 5-10 minutes.
• Add remaining ingredients and bring to boil.
• Reduce heat to simmer, cover, and cook 30 minutes, stirring occasionally.
• Discard bay leaves, sprinkle with bacon, serve.

ARABIC LENTIL SOUP

Steps:

• Rinse lentils well.
• Saute onions, carrots, potatoes, & celery in large pot, Cook until veggies are soft and aromatic.
• Add water, chicken (or veg) stock, bay leaf, and lentils to veggies. Add vegetable soup if using. Bring to a boil and simmer for at least 5 minutes, stirring occasionally. Add 1 tsp cumin & rest of spices, stir in and taste, add more. I find the cumin flavor kind of disappears with long cooking so I usually add half in the beginning and half about 15-30 minutes before serving.
• Let cook on low for as long as you have time. Flavor of soup improves with longer cooking.
• Blend soup in blender or with immersion blender until texture is mostly smooth.
• Serve with freshly ground black pepper, croutons and wedges of lemon to squeeze over the soup (essential!).

YELLOW LENTIL SOUP

Steps:

• In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
• Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
• Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
• In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
• Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

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!

EGYPTIAN YELLOW LENTIL SOUP

Steps:

• In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
• Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
• Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
• In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
• Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.