A hearty dish for cold weather
A staple throughout Europe, Latin America and the Middle East, lentil soup is a warming dish that can be personalized by varying the vegetables, spices, and texture. You can also include meat for extra protein.
Start with a lentil base and add a handful of spices and vegetable chunks. Serve this dish warm, with toppings and accompaniments of your choice, from croutons, cream, olive oil, or a slice of sourdough bread.
Lebanon Lentil Soup
Recipe courtesy: Chef Ajay Thakur, corporate chef at Hitchki and Bayroute
Serves 2 to 3
Prep Time: 20 minutes
Cooking Time: 20 minutes
Ingredients
Red masoor dal ¾ cup
Chopped onion 1 tbsp
Chopped celery ½ tbsp
Chopped garlic ½ tbsp
Chopped carrot 1 tbsp
Ghee 4 tsp
Bay leaf 1 piece
Water ¾ cup
Salt to taste
Dukkah spice ¾ tbsp (available on Amazon)
Cumin powder 1 tsp
Vegetable stock ¼ cup
Method
Soak the dal for at least 20 minutes in warm water so that it becomes soft.
In a pan, add half the ghee and bay leaf and let it crackle. Sauté all the chopped vegetables until translucent. Add in the strained dal and sauté for a couple of minutes.
Add in the water and bring to a boil while you continue to stir. Then cover and simmer the dal for 20 minutes or until it has completely dissolved in the water.
Remove the bay leaf, cool the mixture and then blend till a smooth thick mixture is formed.
In a pan, add in the mixture, followed by vegetable stock, salt, and cumin powder.
Finish the soup with the remaining ghee. To garnish, sprinkle the dukkah spice and serve hot.
Cooking Tip
If dukkah is not available, you can use any spice mix like zaatar, sumac or garam masala.
