Middle Eastern Red Lentil Soup

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Middle Eastern Red Lentil Soup

 

2 cups chopped onion

2 cloves garlic -- minced

5 1/2 cups water

1/2 tsp coriander

1/4 tsp cardamom

1 tsp ground turmeric

3/4 tsp ground cumin

1/2 tsp ground ginger

1/4 tsp freshly ground black pepper (optional)

1/8 tsp cayenne pepper

1 1/2 cups red lentils

2 Tbsp chopped fresh parsley or 1 Tbsp dried salt, to taste

1 Tbsp lemon juice or 1 tsp sumac

 

In a pressure cooker, saute the onion and garlic in 1/2 cup of the water

until the onion is soft, about 5 minutes. Add the seasonings and cook

for 1 minute. Add the lentils and the remaining water. Seal the

pressure cooker and bring it up to high pressure. Cook at high pressure

for 4 minutes; then remove from heat and allow pressure to come down

naturally.

 

Add the parsley and salt (if using). Add additional water if the soup

is too thick. If the lentils are not completely tender, replace the lid

(but don't lock it) and cook until they are done. Just before serving,

stir in the lemon juice.

 

*You can omit the pressure cooker and use a kettle on stovetop

instead. Lentils cook quickly (45 - 60 minutes)