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Lentil Soup

December 3, 2017

Lentil soup is childhood memories to Dearborn. A city in Michigan which has every kind of Middle Eastern restaurant you could think of. 

 

More than Dearborn this soup reminds me of a near and dear friend who used to be my neighbor when I lived in Pennsylvania. Her lentil soup was like no other and one I absolutely LOVED. 

 

Here's my take on a Mediterranean classic which is a favorite not just because it's good but because it brings back memories of being in Hershey with a beautiful friend. 

 

 

For this recipe you will need "Arab 7 Spice" also referred to as "Shawarma Spice." It's the Mediterranean version of "Garam Masala" a mixture of aromatic spices to enhance the fragrance of this soup. You don't necessarily have to go out and buy these spices. You can make your own 7 Spice mixture at home. 

 

7 spice:
2 tbsp ground black pepper
2 tbsp paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground cloves
1 tbsp ground nutmeg
1 tbsp ground cinnamon
1⁄2 tbsp ground cardamom 

 

Just mix these spices together and keep them in an airtight container ready to use for soups, marinating chicken and more. You can use 7 Spice for my Chicken Shawarma Casserole as well and my NYC Style Halal Cart  in place of the "Shawarma Spice." 

 

 

Ingredients:

8 to 10 cups chicken stock (or water) 
2 1/4 cup red lentils (masoor daal)
Salt/pepper
1/2 Large Onion (chopped)
1 Carrot (chopped)
2 to 3 Cloves Garlic (chopped)

2-3 tbsp Olive oil

1/2 tsp Turmeric 
1 tsp Cumin Powder
1/2 tsp Red Chili Powder
1 tsp Arab 7 Spice
1 lg Lemon, freshly squeezed 
Handful of cilantro (chopped)

1 Chicken Breast (boiled/shredded) optional

-Soak lentils in water for 10 to 15 mins and set aside. 
- Sauté garlic, onions and carrots in oil in a pot until onions are translucent and veggies are tender. 

-Throw in zucchini and spices and give it a mix. 

-Now add your soaked, drained lentils and give it another mix. 
-Add chicken stock and bring to a boil. 

-Once they come to a boil put on med/low heat and cover and cook for 20 mins. 

- Using a hand blender, blend the soup carefully to purée all the veggies and have a smooth soup texture.  

-Check for salt.

-Now add your shredded chicken and cook on low for another 10 minutes covered. 
-Add cilantro and lemon juice before serving, and enjoy!

 

 

**To make it in a slow cooker, just add all ingredients and cook on low for 4 hours. Stir halfway through. 30 mins before serving add your cilantro, fresh lemon juice and shredded chicken. 

 

 

Serve it with a nice salad or delicious Persian Koobideh Kabobs and enjoy!  

 

 

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