Lentil soup is the most traditional soup in the Syrian Kitchen. A staple food in Ramadan where many restaurants and street stands sell it hot in bowls embellished with lemon slices. This soup can be made with brown or red lentil.
- 1 cup lentils
- 5 cups chicken stock or water
- 1 medium chopped onion
- 2 tablespoon olive oil or butter or ghee
- 1/2 teashppon cumin
- salt and pepper to taste
- A dash of salt
- In a pot on a medium heat, saute the onion in olive oil or butter. You can skim this step and boil the onion with the lentils to reduce fat content.
- Add stock or water and lentils. When they start boiling, turn the heat to low and leave for one hour until completely done.
- Add cumin, salt and pepper.
- If you are using red lentil, the soup is ready to eat at this point country style. For brown lentil and for a smoother feel for red lentils, puree the mixer in a blender until it reaches desired consistency.
- Serve warm with lemon wedges.