Recently, my husband and I were in one of our favorite Chicago neighborhoods, Andersonville, and discovered that a Middle Eastern grocery store we loved to frequent had closed. One of my favorite things about this store was their lentil soup — which was out-of-this-world delicious! They added some super secret spice to their recipe which I could never figure out. And they always had a fresh batch ready to go so I could grab some whenever I had a craving – it was faster than a deli or restaurant!
So I made this soup in honor of the shuttered store. As I could never hope to replicate their recipe, I came up with my own version, which turned out to be incredibly delicious! And it was sooo easy to make – done in 20 minutes! My husband suggested that I add a little bit of vinegar, which I was hesitant to do because I liked it just fine as is. But I decided to add it and – WOW – was that ever a good call! You could also use lemon juice for a similar effect. Try it both ways to see how you like it. I doubt you’ll be disappointed either way!
Ingredients (serves 6 – 8)
1 1/2 cups uncooked split red lentils
1 can chickpeas – rinsed and drained
1 large Spanish onion – small dice
2 medium carrots – small dice (about 1 heaping cup)
1 quart low-sodium vegetable stock + 2 cups water
1/4 cup apple cider vinegar (or fresh lemon juice)
Spices
2 tsp. garlic powder
2 tsp. cumin
1 tsp. turmeric
1/2 tsp. coriander powder (optional)
1/2 tsp. fenugreek powder (optional)
1 tsp. salt
Directions
- In a large soup pot, saute the onions in about 3 tablespoons of extra virgin olive oil for 5 minutes.
- Add the remaining ingredients, except the vinegar, and bring to a boil. Then reduce heat to simmer, cover and let cook for 15 minutes.
- Stir in the apple cider vinegar.
- Serve hot, garnished with chopped parsley or cilantro.
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