This is one of my favorite soups. In many cuisines there are various versions of a good lentil soup. This one happens to be what I call Le Lentil – and the easiest one to make!
This is a very soothing and healthy soup. Using quality simple ingredients will make a difference. It is perfect soup for fasting; whether you are fasting for Lent or Ramazan. It is gentle on the stomach. This is also a great vegetarian dish. A small cup will work your appetite for the main course.
- 1 cup red split lentil
- 3 cups boiling water
- 2 tablespoons olive oil
- salt to taste
- peppercorns as many as you like
Garnish: use only ones you like
- lemon juice
- dried mint flakes
- sumac flakes
Add water to a deep pot and add lentils, bring to gentle boil. This step does take time, but once it starts boiling crack the lid to prevent frothing and spillage. Also start stirring every two minutes an add the peppercorns. I usually add about 4-5.
You will know lentils are done when they break up and almost dissolve in the water. You will also notice the soup becomes a golden yellow color. Once you are at this stage add the olive oil and salt, then stir to mix it well. Cook for another 5 minutes in low heat. When I use two different kinds of lentils then I purée the soup before serving. But today since I used one kind I am serving it au naturale!
Serve warm in a bowl and garnish as you like. I often use sumac and mint, and sometimes a dash of lemon juice.
I love this soup, it was my late grandfathers’ favorite soup. Making it always reminds me of him; all the good times when we ate it together with a side of toasted baguette slices.