Lentil Soup
By Fatima Chohan
Ingredients
2 cups dried red lentils (masoor daal)
Chicken stock or water
1 medium onion, quartered
1 medium tomato, peeled and chopped
2 teaspoons chopped garlic
1 tablespoon unsalted butter
1 tbsp olive oil
Topping
1 tablespoon onion, finely chopped
2 teaspoons whole cumin
1 tablespoon salt
Pepper to taste
3 tablespoons unsalted butter
Chopped parsley or coriander
Lemon wedges
Croutons or Fried pieces of Lebanese bread
Method
Wash the lentils under cold running water. Set
aside.
Bring the chicken stock/water to a boil and add
the lentils, onion, tomato, and garlic. Reduce the
heat and simmer for 45 minutes or until the lentils
are quite tender.
In a frying pan, cook the onion in the 1 tbsp of
butter and the olive oil until very soft and starting
to brown. Remove from the heat.
Add the onions to the lentil mix and puree in a
blender or food processor until smooth.
Return to the pan and cook for a few minutes
more.
Stir in the cumin, salt and pepper. Adjust the
seasoning to taste, if necessary.
Just before serving, swirl in the additional butter
and top with fried pieces of lebanese bread,
chopped parsley/coriander and a squeeze of
lemon.
97 NISBAH