INGREDIENTS
1 TBSP EVOO
1/2 LB green or brown lentils
1/2 onion finely diced
1 mashed garlic clove
1/2 TBSP cinnamon
1/2 TBSP allspice
1/2 tsp salt (increase to your preference)
1 tsp cumin
1/2 tsp black pepper
2 beef bouillon cubes (Knorr) blended into 6 cups of water or 6 cups of beef broth
1/2 - 1 lemon juiced
Optional red pepper flakes and 1 cup of macaroni pasta
Optional toppings - fresh cilantro, labneh or Greek yogurt and 1 loaf of pita to fry into chips
PREP
Wash and drain the lentils, then set them aside.
In a Dutch oven, heat 1 tablespoon of EVOO over medium heat and sauté the onion and garlic for 2 minutes.
Add all the spices and cook for 1 minute to lightly toast them.
Stir in the lentils and broth, bring to a boil, then reduce to a simmer and cook for about 1 hour, or until the lentils are tender.
If using macaroni, return the pot to a boil, add the pasta, cover, and simmer according to the pasta’s cooking instructions.
Squeeze in fresh lemon juice just before serving.
SERVE
With toppings to include fried pita, fresh cilantro and a dollop of Lebnah or Greek yogurt.
PITA CHIPS TOPPING
Cut pita bread into small squares and fry in a thin pool of oil until lightly brown. Using a slotted spoon out and rest on paper towels to drain any excess oil. (careful as they will continue to cook)
Recipe serves approximately 8 cups of soup
Sahtain 👌🏼