MIDDLE EASTERN LENTIL SOUP

 

• 2 cups of red split lentils
• 1 onion
• 2 tablespoons extra virgin olive oil
• 6 cups water
• 3 teaspoon ground cumin
• 2 teaspoon turmeric
• ½ teaspoon ground black pepper
• A pinch of finely chopped parsley
• 4 lemon wedges
• 1 teaspoon salt (more to taste)

• Rinse the lentils and drain.
• In a large pot, heat the olive oil and add the finely chopped onion and cook until it starts to soften.
• Add the drained lentils to the pot and stir for one minute. Then, add the water, salt, cumin, pepper, and turmeric.
• Bring the ingredients to the boil and let boil on medium heat for 20 minutes. Add more water if needed, to thin the soup
• Sprinkle the soup with finely chopped parsley and serve with a lemon wedge.
• Squeeze in the lemon just before eating.