Lentil Soup
(1 ratings)Posted by:eliec
Growing up, my mother made this soup often (we called it Adz, meaning lentil). Not only was it tasty, but also very filling -- with some fresh French bread you could make a meal out of it. In my own home we've recently added this recipe to our list of soups we make regularly.
| Serves: 6 |
| Prep Time: 10 minutes Cook Time: 40 minutes |
| Sephardic Meat Soup |
- Recipe
- Comments
Ingredients
2 cups split red lentils
8 cups cold water
2 cubes beef bullion
1/2 tsp cumin
1/2 tsp turmeric
Large onion, chopped
2 cloves minced garlic
Juice of 1 lemon
2 tbl olive oil
Salt and pepper, to taste
Directions
- Add beef bullion cubes to water and bring to a boil
- Add washed lentils and cook until tender, about 30 minutes
- Add cumin, turmeric, salt and pepper. Adjust the seasoning to your taste. We sometimes increase the cumin and turmeric, depending on the flavor.
- Saute onions and garlic in olive oil until lightly brown and add to soup
- Lower heat and simmer for 5 minutes
- Add lemon juice before serving