Wednesday, July 2, 2014

Arabic lentil soup (Hjh Farahiyah)

Arabic Lentil Soup (far)

1 cup yellow lentils
2 tbs butter
1 onion, sliced
1 tomato, grated
1 tsp cumin powder
1/2 tsp chili flakes (optional)
3-4 cups chicken stock
juice of 1 lemon
salt and pepper to taste
coriander or parsley to garnish

Rinse and soak lentils in water overnight. Drain the water out the next  In a pan, heat butter until it melts. Add onions and cook over medium heat until it JUST starts to caramelize. Add the lentils, tomato, cumin powder, chili flakes and stock. Boil for around half an hour or until the lentils are cooked. You can adjust the stock amount depending on how thick you want the soup to be. When cooked, run the soup in a blender until soup. season with salt, pepper and lemon.

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