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Published: Nov 27, 2018. Modified: Feb 24, 2024 by Wafa Shami. This post may contain affiliate links.

Red Lentil Soup شوربة عدس

Friday’s were always vegan days at home. My mother’s tradition of the week is that Fridays we will take a break from eating any meals that include meat so she use to make a vegan dish. Lentil soup was popular on Fridays and especially in winter time. When the weather is cold, my mother's felt it's the perfect day for a lentil soup. Though I'm not a big fan of lentils, however, I do enjoy the hot soup on a cold rainy day. It feels so cozy, warms my heart and spirit.

By far I think this is the easiest soup recipe I know of, it can be prepared in less than 10 minutes and cooked in less than half an hour. Basically, just sauté onions with olive oil until they’re golden brown then add red split lentils and pour in boiled water and add cumin and salt. Cover the pot and let it simmer for about 20-25 minutes.

Ingredients:

  • 1 cup red split lentils
  • 1 sweet onion
  • 4 cups boiled water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon cumin powder
  • salt

Instructions:

  1. Warm olive oil in a pot and add chopped onions. Sauté until onions are golden brown.
  2. Meanwhile, bring 4 cups of water to boil.
  3. Add rinsed lentils over onions and stir all together, then pour boiled water, salt and cumin.
  4. Once it starts boiling, turn the heat on low, cover and let it simmer for about 20-15 minutes.
  5. Soup served hot with a squeeze of lemon and bread.

 

 

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Reader Interactions

Comments

  1. Christine says

    November 27, 2018 at 9:39 pm

    This is a delicious and easy soup to make. Thanks for sharing Wafa.

    Reply
    • Wafa Shami says

      December 06, 2018 at 6:51 pm

      You are welcome. Enjoy!

      Reply

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Marhabah and welcome to my site. I’m Wafa founder, creator, and food photographer behind Palestine in a Dish. Here you’ll find authentic-traditional Palestinian recipes and more modern which are inspired by my Palestinian kitchen flavors. My blog is all about my mother's authentic recipes that I grew up eating.

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Last Updated on February 24, 2024 by Wafa Shami