“This soup is so good, that I suprise myself. You could swear that some old Middle Eastern lady made it.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 cup red lentil, washed and drained
  • 4 12 cups chicken stock
  • 34 large onion, chopped
  • 4 carrots, chopped
  • 1 12 teaspoons turmeric
  • 12 teaspoon cumin
  • 1 tablespoon crushed garlic
  • 2 large lemons, juice of
  • 1 tablespoon olive oil
  • salt and pepper, to taste

Directions

  1. Combine chicken stock and crushed garlic in a large pot, and stir, on high heat. Once the contents come to a near boil, and washed and drained lentils to pot. Cover the pot, and stir every few minutes to prevent sticking.
  2. In a heated frying pan on medium high heat, add olive oil. Once the oil is thoroughly heated, add chopped carrots and cook until carrots have softened. Add onions to the cooked carrots, and cook until the onions are translucent. Use a potato masher to mash the carrot and onion mixture while over heat, to release the flavor. Continue to cook for 3-4 more minutes.
  3. Once the lentil and stock mixture has cooked for 20 minutes, and mashed carrots and onions to the pot and combine. Add tumeric, cumin, salt and pepper, and the juice of two large lemons to the pot. The soup will turn yellow within the next few minutes due to the addition of the tumeric. Allow soup to cook for another 15 minutes and serve.

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