Soup of the week - suvir saran's lentil soup

Name: Soup of the week - suvir saran's lentil soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: En
Ingredients: 13 cups water; 6 tablespoons extra virgin olive oil; 2 teaspoons cumin seeds; 1 teaspoon red pepper chili flakes; 1/4 teaspoon ground black peppercorns; 1 large red onion, quartered and sliced; 2 tablespoon kosher salt; 2 cups green French lentils; 1/2 teaspoon turmeric; 1/4 cup whole wheat Israeli couscous or brown rice; chopped fresh cilantro, for serving; fresh lemon wedges, for serving

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Main Dish

Very Easy

3 h 15 m

Preparation

Preparation15 min

Cook time3 hours

Place 1 cup of water next to the stovetop. Heat the oil with the cumin in a large soup pot over medium heat until cumin is browned, about 2 minutes.
Add chili flakes and ground peppercorns, and cook for 30 seconds. Add the onion and salt, and cook until onion is deep browned and crispy, 15-20 minutes, adjusting the heat to medium-low as needed to prevent from burning.
Stir often and splash with water, scraping browned bits from the bottom of the pot when the onions begin to stick.
Add 2 cups of water along with the lentils and the turmeric to the pot and cook for 5 minutes, stirring occasionally.
Add 10 more cups of water and bring to a boil. Reduce the heat to a gentle simmer, cover and cook for 20 minutes, stirring halfway through.
Stir in the couscous and return the soup to a boil. Cook, partially covered, until the couscous is al dente. Cover the pot and turn off the heat. Let the lentil soup stand for 30 minute to 2 hours to thicken.
Before serving, bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes.
Taste for seasoning and serve sprinkled with chopped cilantro and a squeeze of lemon juice.