Lebanese Red Lentil Soup with Lemon & Crispy Pita

Name: Lebanese Red Lentil Soup with Lemon & Crispy Pita
Total time: 40 min
Yield: 6 servings
Cuisine: Lebanese & Levantine
Ingredients: 2⅓ cups (1 lb) red lentils, rinsed; 2 onions, chopped; 2 carrots, chopped; 4 garlic cloves, minced; 2 lemons, juiced, plus wedges; ½ bunch parsley, chopped; 6 pitas, cut into wedges; 5 tbsp olive oil; 2 tsp ground cumin; ½ tsp turmeric; ¼ tsp cayenne; 2 tsp salt; ½ tsp pepper

LunchLebanese & Levantine40 minServes 6570 kcal25 g protein

Photo: jules · CC BY 2.0 · source

A velvety, cumin-scented soup of red lentils and sweet onions, brightened with plenty of lemon and topped with crisp toasted pita. Cheap, filling and better the next day.

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Ingredients

2⅓ cups (1 lb) red lentils, rinsed
2 onions, chopped
2 carrots, chopped
4 garlic cloves, minced
2 lemons, juiced, plus wedges
½ bunch parsley, chopped
6 pitas, cut into wedges

From your pantry: 5 tbsp olive oil, 2 tsp ground cumin, ½ tsp turmeric, ¼ tsp cayenne, 2 tsp salt, ½ tsp pepper.

Instructions

Heat 3 tbsp oil in a large pot over medium heat. Add the onions, carrots and a pinch of salt and cook until soft and golden at the edges, 8 to 10 minutes. Stir in the garlic, cumin, turmeric and cayenne for 30 seconds.
Add the lentils, 9 cups water, the salt and pepper. Bring to a boil, then simmer partly covered, stirring now and then, until the lentils fall apart, 20 to 25 minutes.
Meanwhile, toss the pita wedges with the remaining 2 tbsp oil and bake at 400°F until crisp and golden, 8 to 10 minutes.
Purée the soup with an immersion blender until smooth, adding water if it's thicker than heavy cream. Stir in the lemon juice and taste for salt.
Ladle into bowls and top with parsley, a drizzle of olive oil and the crispy pita, with lemon wedges on the side.

Tip: Be generous with the lemon. The acid lifts the earthy lentils, so taste and keep adding until the soup tastes bright.