Lentil Soup Jordanian Recipe
Add the drained lentils to the pot and stir for one minute.
Lentil soup jordanian recipe. Stir in garlic and onion and cook until the onion has softened and turned translucent about 3 minutes. Add boiling water 1 5 2 litres depending how thick you want the soup. Stir in cumin salt and pepper reduce heat and simmer for half an hour.
Then reduce the heat to medium cover the pot and. In another pot brown the chopped onions and add to the soup pot stiring in cumin salt and pepper. Chop onions and garlic and fry in olive oil.
This soup is going to be a staple in my winter kitchen. Add the stock and bring it to a boil. In a large pot combine all ingredients.
Make sure to stir occasionally to avoid the lentils burn or sticking to the pot. Serve with grated parmesan cheese a dollop of yogurt and a bit of fresh parsley on top. Add stock cubes salt and cumin.
Reduce heat and simmer for a half hour remove from heat strain the lentils pureeing them in a blender or food processor. Bring to a boil then let simmer on medium low for about 35 minutes. Rinse lentils and drain.
Brown the chopped onion in olive oil with garlic and parsley then add to the lentil mixture. Bring the ingredients to the boil and let boil on medium heat for 20 minutes. Two jalapenos diced some seeds two zucchini diced 4 cloves garlic minced vegetable stock 28 oz can of crushed tomatoes not 15 oz tablespoon of ginger store bought grated balsamic vinegar not white i pureed half of the recipe in a blender to thicken it up a bit.