Hearty Lentil Soup
This is my mom’s lentil soup recipe, Kurdish-style. My sister and I grew up eating this when we were sick, when we were cold, or whenever mom didn’t want to spend more than half an hour in the kitchen to make dinner LOL. It’s thick and hearty with great protein from the lentils, but it’s also filled with mild warming spices that melt together with the rice and lentils for a really lovely flavor. We use idli rice specifically for this recipe, because it melts and gets creamy with the lentils in a way that basmati will not, so check your local Indian grocery store if necessary. When mom cooks this, she omits the lemon and serves it with individual lemon wedges at the dinner table so that everyone can flavor it to their own tastes. I like mine extra lemony, but you can add a spoonful at a time until you’re happy with yours. This recipe serves 4-5.
Ingredients
2 tbsp. olive oil
half a yellow onion
A pinch of saffron OR 1/4 tsp turmeric
1/2 tsp cumin
1 1/2 tsp salt
1/2 tsp ground black pepper
1 cup red lentils
1/8 cup idli rice
Juice of one lemon
5 cups water
Directions
Finely dice your yellow onion and sauté it in the olive oil in a large pot.
While the onions cook, bloom your saffron in a small dish with a couple of ice cubes.
Rinse your lentils and rice and set them aside.
Once the onions are lightly browned, add your spices and salt, sauté for another minute or so until fragrant, then add your lentils and rice. Mix together over medium heat.
Add your five cups of water (if you have an electric kettle, use this to heat your water beforehand so that you don’t add cold water into the pot, it’ll help cut down on the cook time).
Once the mix comes to a boil, cover it and turn the heat down to medium-low to let it simmer for around 15 minutes, stirring occasionally.
Check on your soup, it should be melting together and looking yellow, rather than orange, like the lentils were. Taste and adjust any of your spice amounts/salt if desired. Add your lemon juice.
Cook for another ten minutes or so, stirring occasionally, until you’ve reached your desired texture. I like mine slightly textured, but you can cook it a little longer to get the texture smoother.
Serve hot with additional lemon wedges, some bread or naan, and enjoy!