This is a lentil soup that I had fun making. I love lentils, and lentil soup, but truth be told, lentil soup does get a tad, well, boring. This one is not. Its super easy to make but it has lots of textures and (compatible) flavors. I got inspired reading up on a lentil soup from Kurdistan (Iran) in Najmieh Batmanglij’s book and combined her recipe with a Syrian recipe for lentil soup. The result is this. Hope you try it. Its very versatile too and many ingredients can be substituted.
To all those celebrating:
Ramadan Mubarak 2017!
Hope this new year brings relief to those suffering, joy to those engulfed in sadness, and abundance to those in dire straits.
Prep Time: 30 minutes
Cook Time: 1 hour
Passive Time: 30 minutes
2 cups of brown lentils, rinsed and drained
2 large onions, sliced
1/4 cup oil
1 Tbsp garlic paste (mash 4 cloves with a dash of salt in a mortar)
1 MAGGI Masala spice mix (1 Tbsp)
1 MAGGI spinach soup mix
1 1/2 quart water
1/4 cup pomegranate molasses
1 bunch Italian parsley, leaves chopped
1 bunch cilantro, leaves chopped
1 bunch dill, chopped
1 cup feta cheese, crumbled
1 cup pomegranate arils
1 cup chopped walnuts
- Brown the onions in the oil till caramelized. Add the garlic, Masala mix, and stir. Add the spinach mix and stir. Add the lentils and water and bring to a simmer. Simmer for 30 minutes or until the lentils are cooked
- Add the pomegranate molasses and stir. Add the cheese, herbs, and cook a few minutes longer.
- Serve hot with extra herbs, walnuts and pomegranate arils as toppings.
Feta cheese was a substitute I used instead of keshek, but if you have some, by all means use it (about 4 heaping tablespoons).
You can forego the cheese and the soup will still taste great.
If you cannot locate dill, use another herb or greens such as baby arugula, or fresh or dried mint (if using dried, 1/3 cup suffice)
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