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 lemon juiced
Optional red pepper flakes and 1 cup of macaroni pasta
Optional toppings - fresh cilantro, labneh or Greek yogurt and 1 large syrian bread or pita fried into chips
PREP
Wash and drain lentils then place to the side.
In a Dutch oven pot, add 1 tablespoon of EVOO on medium heat, add onion and garlic. Sauté for 2 minutes.
Add all spices and brown for 1 minute.
Stir in lentils and broth.
Bring to a boil and reduce to a simmer for an hour until lentils are tender. If adding the macaroni pasta, add them to the pot as well, cover and allow to simmer as noted above.
Squeeze lemon in right before serving
SERVE
With toppings to include fried pita, fresh cilantro and a dollop of lebneh or Greek yogurt
PITA 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 7 cups of soup
Sahtain 👌🏼