This is a lovely and hearty Middle Eastern lentil soup.
When I think of soup this is the one that first comes to mind.
The defining flavor in this recipe comes from the cumin.
Believe it or not cumin is part of the parsley family.
Native to the Mediterranean area and east to India, it was used in ancient times for the relief of gastrointestinal ailments.
In Medieval times, cumin boiled in wine with barley was generally thought to cure all things.
A concoction consumed in abundance by those looking for longer lives!
More recently cumin has been found to speed up digestion.
It increases the secretion of bile which in turn can help digest certain foods and nutrients in your gut.
All this to say that I think this soup evolved in a way to make it easier to digest lentils which can be harder on the body to digest.
It would make sense to include cumin in the recipe, not only for the great flavor but also for its ability in aiding with the absorption of the meal.
Place brown lentils, water, onion, garlic, , olive oil, cumin, and salt all in one pot, cook until the lentils are soft.
Puree until smooth, and serve.
Add a squeeze of lemon to cut the heaviness, a pinch of freshly chopped parsley.
Toast pita bread until crunchy, tear into pieces to create croutons, sprinkle over the soup.
Lentils are considered pulses and are the oldest pulse crop known.
There are five types of lentils, those being, brown, green, red, yellow, and black.
All with a different flavor, look and feel.
Native to the Middle East region they are staples in several countries in the area.
This ancient and nutritious soup only has a handful of ingredients, and yet offers up an abundant amount of nutrients.
This Middle Eastern lentil soup can also be made thicker and more like a daal, and served with rice.
Lentils and rice create a whole protein.
Meaning it has the entire number of the nine essential amino acids that is required in the human diet.
One and a half cups of lentils has as much protein as three ounces of chicken breast.
But with fiber, copper, phosphorus, manganese, which are all important things you cannot get in meat.
A wonderful vegetarian meal that can keep you full and feeling satisfied.
Middle Eastern Lentil Soup
- 1 cup Lentils brown
- 1 Onion sliced
- 5 Garlic cloves
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Cumin
- 6 cups Water
- 2 tbsp Lemon Juice
- Place pot over medium heat.
- Add olive oil.
- Add onion and garlic. Cook until just starting to brown.
- Add salt and cumin. Stir.
- Add lentils. Stir until mixed well.
- Add 4 cups of water and allow to cook down. About 10 minutes.
- Add remaining water, and lemon juice. Cook another 10 minutes or until lentils are soft.
- Turn off heat, using a hand blender, puree mixture until smooth.