Lentil Soup, a staple in Jordanian cuisine, is a hearty and comforting dish. Red lentils, simmered to perfection with aromatic spices and vegetables, create a thick, flavorful soup. Garnished with a drizzle of olive oil and a sprinkle of cumin, it’s a warm and nourishing bowl that embodies the essence of Jordanian comfort food.
- Sort the lentils and remove foreign objects, then wash and soak in water for 1⁄2 hour.
- Saute onions in olive oil until translucent.
- 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 if you prefer) to the top of the lentils, bring to a boil for 5 minutes, then let simmer for another 20 minutes. At this point, the lentils will have thickened.
- Add more water to cover the lentils again and let simmer for another 20 minutes until the texture of the soup is thick and ready.
- Add salt, black pepper, cumin, and curry to preference.
- With a hand mixer, blend the soup.
- Add lemon, croutons, parsley, and sumac for garnish. Enjoy.
- 2 tbsp. olive oil
- 1 cup orange lentils
- 1 finely chopped small onion
- 1 tsp. cumin
- 1 tbsp. rice
- 1 tsp. black pepper
- 1 tsp. salt