Here’s to a rainy November, our favorite olive oil season. While we wait for the cold pressing to be done, there is only one way to enjoy staying dry indoors, and that is by cozying up with a hot bowl of lentil soup! And you’re in luck because our grandma has left us her recipe for a delicious lentil soup!
Lentil Soup 4-5 portions
2 tbsp. Olive oil
1 Cup orange lentils
1 Finely chopped small onion 1 clove garlic finely chopped 1tspn cumin
1tspn. Black pepper
Juice of one squeezed lemon
Pick the lentils then wash and soak in water for 1⁄2 hour.
Sauté́ onions in olive oil until translucent, then add garlic and sauté́ in a pot.
Once the lentils are soft and plump remove the water and add to the pot keep folding until the lentils are coated in oil
Add water (you can add chicken stock) to the top of the lentils, bring to a boil for 5minutes then let simmer for another 20minutes at this point the lentils would have thickened, add more water to cover the lentils again and let simmer for another 20minutes, until texture is thick and ready add salt, black pepper cumin and (curry to preference)
In a hand mixer blend the soup
Add lemon, and croutons parsley and sumac for garnish.
Enjoy and Sahtein!