Lebanese Crushed Lentil Soup Food

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.

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.

CRUSHED LENTIL SOUP - SHAWRBAT 'ADAS MAJROOSHA

Steps:

• Heat oil in a saucepan and sauté onions and hot pepper over medium heat for 10 minutes.
• Add remaining ingredients, except lemon juice, and bring to boil.
• Cover and cook over medium heat for 25 minutes.
• Puree.
• Return to saucepan and reheat.
• Stir in lemon juice and then serve.

LEBANESE LENTIL AND SWISS CHARD SOUP

Steps:

• Spread the lentils on a platter and pick them clean of any impurities. Rinse & drain.
• Put the lentils and water in a large saucepan and place over a high heat. Bring to the boil, reduce the heat to medium, cover the pan, and boil gently for 30 - 45 minutes or until the lentils are tender.
• While the lentils are cooking, wash the swiss chard, trim the dirty bottom ends of the stalks, if any, and chop into thin strips about 1/2-inch wide. Add to the lentils & simmer another 5-10 minutes until the chard has softened.
• Peel the garlic cloves, chop them coarsely, and put them in a mortar. Add a generous pinch of salt to absorb the juices released from the crushed garlic and pound with a pestle until you have a smooth paste. You could squeeze the garlic with a garlic crusher but the texture and taste of pounded garlic is nicer.
• Slowly incorporate the lemon juice into the garlic paste, then the olive oil.
• When the lentils and chard are done, stir the garlic mixture into the soup. Season with salt to taste and simmer uncovered for 5 minutes.
• Taste, adjust seasoning if necessary and serve at room temperature.