Soup for Syria
Soup for Syria is a cookbook featuring soup recipes contributed by chefs and food writers who are working together to raise awareness and funds for Syrian refugees.
Red Lentil Soup
Soup for Syria features contributions by many chefs and food writers including Syrian architect Aziz Hallaj, who contributed this red lentil soup recipe from Aleppo. Try this flavorful soup for a protein-rich meal during the winter season or any time during the year!
INGREDIENTS
(Serves 4-6)
- 400g split red lentils
- 2 tsp Lebanese seven spice (or garam masala)
- 2 tsp ground cumin
- Pinch of salt
- 250ml verjuice (or lemon juice)
- 250ml extra-virgin olive oil
- 10 small garlic cloves, crushed
- Toasted croutons (optional)
- 1 tsp Aleppo pepper (or paprika)
INSTRUCTIONS
- Cover the lentils with 1.5L of water in a large pot and boil for 30 minutes or until the lentils are very tender, skimming off any foam.
- Add the spice mix, cumin, salt and verjuice, and cook for 10 minutes, until the lentils have broken down.
- In a separate pan, heat the olive oil and sauté the garlic until golden brown.
- Pour into the soup, mix well and cook for two minutes.
- Garnish with croutons, if using, and pepper.
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