Ingredients
Soup
- 4 tbsp olive oil, divided
- 1 small onion, finely chopped
- 6 cloves garlic, finely minced, divided
- 1 cup fresh tomato, minced
- 1 small jalapeno or serrano pepper, diced
- 2 Tablespoons tomato paste
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons coriander powder
- 1 1/2 teaspoons salt
- ½ teaspoon curry powder
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- 1 cup red lentils
- 5 cups boiling water
- ¼ cup dill, finely minced
- ½ cup cilantro, finely minced
- 1 Tablespoon butter
Toppings and Sides
- Fresh lemon juice
- Pita chips or fried pita bites
- Fresh parsley
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 3 to 5 minutes until it turns almost golden. Add half of the minced garlic and cook for another 30 seconds to release the garlic aroma.
- Add Vegetables and Spices: Stir in the minced tomatoes, diced jalapeno, tomato paste, cumin powder, coriander powder, salt, curry powder, chili powder, and black pepper. Sauté the mixture for 2 to 3 minutes, allowing the flavors to meld and intensify.
- Add Lentils and Water: Add the red lentils and 5 cups of boiling water to the pan. Stir everything together; the mixture may appear watery initially but will thicken as it cooks and rests. Cover and cook for 15 minutes or until the lentils are completely cooked through. You may add more water during cooking if the soup gets too thick.
- Blend the Soup: Using an immersion blender, partially blend the soup for a few seconds until it reaches a half-creamy consistency. Alternatively, transfer half the soup to a blender and blend for about 30 seconds, then return it to the pan. This gives the soup a nice texture with some chunks remaining.
- Add Fresh Herbs: Stir in the finely minced dill and half of the chopped cilantro into the soup, distributing fresh herbal flavor throughout.
- Prepare Garlic-Cilantro Oil: In a separate pan, heat the remaining 2 tablespoons of olive oil with 1 tablespoon of butter over medium heat. Add the remaining minced garlic and cilantro, sautéing for 1 to 2 minutes until the garlic turns golden and fragrant.
- Combine and Finish: Pour the garlic-cilantro oil mixture into the lentil soup and stir to combine all the flavors evenly.
- Make Fried Pita Bites (Optional): Slice pita bread into small squares. In hot oil, fry the pita squares for about 1 minute or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Ladle the soup into bowls. Garnish with fresh parsley and a squeeze of fresh lemon juice. Serve alongside pita chips or the fried pita bites for dipping.
Notes
- The soup thickens as it rests; adjust water as needed for desired consistency.
- Partial blending gives a nice texture with creamy and chunky bits.
- Adjust spice levels by moderating chili powder or jalapeno amount.
- Frying pita bites adds a crunchy side perfect for dipping but can be skipped for a lighter meal.
- Use fresh herbs to enhance the bright flavors of the soup.
- This soup keeps well in the refrigerator for up to 3 days and freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
