Arabic Yellow Lentil Soup

I learned to make this amazing soup while living in Dubai. Its so refreshing, healthy, and tasty! Your whole family will love it!

 

 

Ingredients

  • 14 oz yellow lentils or yellow split peas
  • 1 tablespoon Keith Lorren's All Purpose Seasoning
  • 1/2 teaspoon ground cardamon
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon whole cumin
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground turmeric
  • Dash ground cayenne pepper
  • Dash ground chili powder
  • 1 tablespoon plus 1 teaspoon fresh minced garlic
  • Freshly cracked black pepper to taste
  • 1 bay leaf
  • 3 tablespoons ghee or olive oil
  • 1 jalapeno or 1 red chilli pepper whole, un-punctured
  • 10 - 12 cups chicken stock
  • Creme fraiche or yogurt for garnish
  • Chopped parsley, scallions, or cilantro fro garnish
  • 1 small onion chopped

Directions

  1. In a large pot, saute onions, spices briefly to release flavor. 
  2. Add beans and broth. 
  3. Simmer until beans are tender, about 1 hour. 
  4. Remove bayleaf and pepper from pot. 
  5. Puree mixture in a blender until smooth.
  6. The soup should be a medium napee or coats the back of a spoon. If needed add more broth to achieve desired texture. (Some people prefer the soup to be thin while others prefer a more chunky style soup.) 
  7. Return pureed soup to pot and before serving add a squeeze of fresh lemon juice to awaken flavors.
  8. This soup can be garnished with a dolop of creme fraiche, yogurt, cilantro, chopped parsley, or chopped tomatoes, and is served with warm pita bread and lemon slices.