Ingredients
4 cups of brown lentils
1 coffee cup of olive oil
4 minced big onions
2 liters of hot water Salt, to taste
½ tsp of cumin powder (optional)
Small croutons (Arabic bread cut into small pieces and fried) Minced parsley
Lemon juice
Instructions
Wash the 4 cups of brown lentils.
In a cooking pot, pour 1 coffee cup of olive oil, then add the minced big onions and fry until the onions are tender.
Add the lentils and then the 2 liters of hot water. Boil over medium heat for half an hour, then lower the heat and keep on boiling for 1 hour or more until the lentils are very tender.
Blend the mixture in a food processor and pour it back into the cooking pot. Strain it.
Adjust the water and salt, and boil for another 15 to 20 minutes while stirring well.
Fry 1 minced big onions in olive oil until they are light golden brown. Add to the soup.
Optionally, add ½ tsp of cumin powder.
Serve with small croutons, minced parsley, and lemon juice. hot
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