Arabic Lentil Soup

The Lebanese version of mom's (veggie) chicken soup

After enjoying the wonderfully satisfying lentil soups served in so many restaurants around the region, I came up with this version to make at home. It’s a cream-less, yet creamy and comforting soup that freezes well. I never tire of it!

PREP TIME 15 minutes
COOKING TIME 40 minutes
SERVES 4

INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped (about 1 ½ cups)
1 celery rib, chopped
1 carrot, chopped
1 clove garlic, chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
6 cups water or vegetable broth
1 teaspoon salt (you will need more if using water or unsalted broth), plus additional for seasoning
1 ½ cups split red lentils* (sometimes called Mysore dal), rinsed and picked over
Freshly ground black pepper
Lemon wedges and thinly sliced red onions for garnish (optional)
PREPARATION
• Heat oil in soup pot over medium heat.
• Add onion, celery, carrot and garlic. Cook 3 to 4 minutes, stirring, just to soften. Do not brown.
• Add cumin and coriander. Cook another 1 to 2 minutes until fragrant.
• Add water or broth and salt and bring to a boil.
• Add lentils. Return to a boil, then lower heat, partially cover and simmer for 15 to 20 minutes until lentils are soft and falling apart. Cool slightly.
• Puree about ¾ of soup in a blender or use an immersion blender in the pot.
• Return all soup to pot, season with salt and pepper.
• Serve hot with lemon and onion garnishes.
* You can use whole red lentils but the soup might require more water or broth, and additional cooking time.