This soup will warm up your insides during the cold winter months. It is also a very easy soup to make; simply mix together all of the ingredients, cook until completely softened, puree and adjust seasoning to taste.
175 mL (2/3 cup) red lentils
1 onion, quartered
20 mL (4 tsp) flour
50 mL (1/4 cup) rice
45 mL (3 tbsp) vegetable oil
15 mL (1 tbsp) salt
5 mL (1 tsp) cumin (optional)
sprinkling of black pepper
1/4 red sweet pepper, in chunks
1.25 L (5 cups) water
30 mL (2 tbsp) finely chopped parsley
10 mL (2 tsp) olive oil
Remove any stones or foreign matter from between the lentils. Place in a large cooking pot, wash and drain. Add onion to lentils, along with flour, rice, vegetable oil, salt, cumin if desired, black pepper and red sweet pepper. Mix well. Add water, stir, place over medium high heat and bring to a boil, watching carefully that it does not overflow. Lower heat to extremely low (so it does not scorch) and simmer, covered, for 45 minutes.
Pour into a blender and blend until creamy or beat with an electric or hand beater for 2 minutes. Add lemon juice to taste, parsley and olive oil. That’s it, no additional cooking! It should taste tangy.
Serve hot in winter – lukewarm in summer. As soup thickens when cooled down, you may thin it with a bit of water.
Makes 5-7 servings
Excellent! very yummy!
Good to hear from you, Nisrine. Keep on visiting!
This soup has been a staple in our house for so many years now! Even some very picky boys (my son and his friend) love it! It’s fast, easy, super-nutritious, and of course delicious.
Over the years I’ve learned to add cumin (which isn’t in your original recipe though I see it above) to the soup and sometimes if i have a potato or a few carrots I throw them in too.
I make your recipe for guests and they can’t believe there are lentils in the recipe. They think it is a cream-based soup, which it isn’t at all. There is no dairy in the soup, which I like. It is a great soup, any time of the year!
John Kameel Farah said:
I’m going to try to cook this, this weekend!
I have all the ingredients, except for red peppers.
I always end up drinking it, rather than “eating” it 🙂
Good luck with the cooking, John! This recipe is outrageously simple, isn’t it…Enjoy and go freely with the drinking rather than the ‘eating it’!