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Bahraini Spiced Lentil Soup
A hearty and comforting lentil soup, infused with aromatic Middle Eastern spices, vegetables, and a touch of tanginess, perfect as a starter or light meal.
ð§ ææ
- 1.5 cups Red lentils(rinsed)
- 6 cups Vegetable broth
- 1 medium Onion(chopped)
- 2 medium Carrots(chopped)
- 2 chopped Celery stalks
- 3 minced Garlic cloves
- 1 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 1 small Cinnamon stick
- 2 tbsp Tomato paste
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro or parsley
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 8-10 minutes.
- 2
Add the minced garlic, cumin, coriander, turmeric, and cinnamon stick. Cook for another minute until fragrant.
- 3
Stir in the tomato paste and cook for 1 minute, stirring constantly.
- 4
Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes, or until the lentils are very tender.
- 5
Remove the cinnamon stick. For a smoother soup, you can use an immersion blender to partially or fully blend the soup. Alternatively, transfer a portion to a regular blender and process until smooth, then return to the pot.
- 6
Stir in the lemon juice, salt, and pepper to taste. Simmer for another 5 minutes.
- 7
Serve hot, garnished with fresh cilantro or parsley.
ð¡ ããã®ã³ã
- âRed lentils cook quickly and break down easily, creating a naturally thick soup.
- âAdjust the spices to your liking. A pinch of cayenne pepper can add a nice kick.
- âIf the soup becomes too thick, add more broth or water to reach your desired consistency.
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- Add a diced potato along with the carrots and celery for a more substantial soup.
- Serve with a dollop of plain yogurt or a drizzle of tahini.