[Back to the Recipes Page] [Home]
Classic Red Lentil Soup

Ingredients:

8 c. water
2 lb. lamb bones and meat
1 1/2 c. red lentils, rinsed
1 small onion, chopped (optional)
salt
black pepper
Garnish:
minced parsley or cilantro
lemon wedges

1.  Place all ingredients in a large saucepan and bring to a boil   Reduce heat, cover, and simmer for 1 1/2 to 2 hours.  Stir occasionally to keep the lentils from sticking to the bottom of the pan.

2.  Taste and adjust seasoning.  More water may be added if you prefer a thinner soup.  For a thicker broth, uncover the pot and cook a bit longer to reduce the liquid.

3.  Garnish and serve with a generous squeeze of fresh lemon juice.

Variations

Turkey:  Add 1 rounded t. tomato paste, 1/4 c. uncooked rice or burghol, mint, and paprika.

Kuwait:  Add 1/4 c. uncooked rice, 2 cloves garlic, cumin, and ground coriander

Gulf States:  Add 2 chopped tomatoes, fettuccine noodles, loomi, and kebsa spices.

Iraq:  Add 1 rounded t. tomato paste, turmeric, and cumin.

Saudi Arabia:  Add 1 chopped potato, 2 chopped carrots, 2 chopped tomatoes, and cumin.

Egypt:  Add 1 chopped tomato, 2 ribs chopped celery, 2 cloves garlic, cumin, and red pepper.

Libya:  Add 1 rounded t. tomato paste, 1 chopped potato, 2 chopped carrots, cumin, and cardamom.

Morocco:  Add 2 chopped tomatoes, 2 chopped carrots, turmeric, cinnamon, ground ginger, paprika, saffron, and 1 c. cooked chickpeas.

Lebanon:  Add 1 chopped leek.

Syria:  Add 1/3 c. uncooked rice.

Armenia:  Add 1/4 c. jareesh, 1 rib chopped celery, 2 chopped carrots, and red pepper.

Yemen:  Add 2 chopped tomatoes.

* This recipe can be found in The Arabian Delights Cookbook, by Anne Marie Weiss-Armush.  This book can be ordered online here.