Lentil soup
=========== 2024-04-25 *


Comment: This recipe is an adaptation of the one of the Jerusalem restaurant in Toronto (955 Eglinton Ave W.) that they publish in the restaurant.
This recipe is different from "European" lentil soups, being closer to Middle Eastern cuisine. The main change I made is to remove the rice that was included in the original recipe.
I also added a little garlic and turmeric (turmeric).


6 persons

Ingredients:
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EVOO
1 small chopped onion
1 clove of garlic chopped
400 g (2 cups) red lentils
1.6 l (7 cups) unsalted chicken broth
6+ g ground cumin
1.5 g ground pepper
1.5 g turmeric (opt)
2+ tablespoons chopped parsley
2 green onions, chopped
juice of 1/2 a lemon (not more)


Preparation:
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Sweat the onions, then the garlic in a little EVOO without salt.
Add the lentils and the broth and simmer for 30 to 40 minutes until the lentils become a bit creamy, stirring occasionally.
Add salt, cumin, pepper, turmeric, parsley and green onions and simmer for 5 minutes.
Add the lemon juice just before serving.