Soup of the week - suvir saran's lentil soup

Main Dish

4 servings

Very Easy

3 h 15 m

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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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• Butternut squash and red lentil soup
• Lentil salad with sweet potatoes
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Preparation

• 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.

Jeanette

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