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- Middle Eastern Cuisine
North African Lentil Soup
I cook this recipe quite a lot. It's relaxing, quick and easy and kids also like it so I thought I'd share it with my friends on hubpages.
You can be quite flexible with the ingredients but I use:
- An onion or a few cloves of garlic
- A lemon
- About 300g of Red Split Lentils
- Ground Cumin Seeds & Salt to taste
- Spinach or SilverBeet or a mxture of vegetables of your choice
- A splash of Olive Oil
- Sour Youghurt (optional)
Crush the garlic in salt with a mortar and pestle if using garlic and throw into heated olive oil in the bottom of a medium sized saucepan.
OR if using an oinion...
chop onion and throw into heated olive oil instead.
Stir vigorously and sautee with about a tablespoon of the cumin powder making sure not to burn the ingredients - it is better to under than overcook at this stage in oil.
Once done top up the pan with water and pour in the Red Split Lentils leaving the pan on high until it reaches boiling point.
Do not allow to boil for long; rather turn the heat right down low and let the contents simmer until the lentils have turned yellow or become soft and malleable.
At this stage add the silverbeet and spinach or vegetables but do not allow these to overcook and become too limp and lifeless.
When done allow the soup to cool a little and serve with the juice of a lemon and a pinch of salt to taste OR, alternatively, a few dollops of sour youghurt to taste.
This soup goes well also with a slice of buttered bread.
This soup is highly nutritious and the cumin as a spice is not only a nice aromatic touch but with lemon juice you will find it very relaxing.