Lentil soup. I love red lentils. I find them particularly tasty. And I adore the vibrant golden color that they have. Lentils came a long way along with humans. The first mentioning of us eating lentils dates back 13,000 – 9,500 years ago. Paleolithic and Mesolithic caves in Greece, then Syria, Palestine, Turkey, and the many other sites in the Middle and Near East. Aristophanes said “You, who dare insult lentil soup, sweetest of delicacies.” (Source: www.cliffordawright.com). Lentils been used to make soups, porridge, breads. It is such a versatile food that is also loaded with protein, fiber and micro nutrients. It tastes even better when heated the next day!
In this recipe I use Egyptian spice called dukkah. It is a mixture of toasted nuts, sesame seeds, herbs and salt. It is also great to just add it to olive oil and dip fresh bread in it. But today we are going to use it to make soup.
Yield: 4- 6 servings.
- 2 cups red lentils (rinsed)
- 1 medium yellow onion (chopped)
- 1 large carrot (diced in small cubes)
- 2 tbsp tomato paste
- 4 cups veggie broth
- 4 cups filtered water
- 2-3 tbsp fresh squeezed lemon juice
- 2 tbsp olive oil
- 2 garlic cloves (minced)
- salt & black pepper to taste
- 2 tbsp Dukkah (oven roasted hazelnuts, almonds, coriander, cumin, sesame seeds, salt)
Recipe how to make this aromatic spice could be found here.
Heat up olive oil in a large pot. Saute onions until golden and soft. Add garlic, carrots and all the spices. Cook for 5 minutes. Now add tomato sauce. Cook for another 5 minutes. Add broth, water and lentils. Bring to boil. Reduce the heat let let simmer for about 25-30 minutes. While cooking you may need to add more water to reach the desired consistency. Add lemon juice at the very end. That’s pretty much it. Garnish with micro greens, cilantro and sesame seeds. Enjoy!