This is our dad's favourite soup!! Quite simply, it's red lentil soup, or if you're familiar with Indian cuisine, it's called Daal. As children, we'd often have this soup for dinner, and we're always reminded of our dad every time we make this for our families. The onion-sumac garnish is key, as it really enhances the flavour of the soup. Laura also adds fresh chopped cilantro on top, something she learned while in Fiji!
- 2 medium onions, diced
- 1 cup of red lentils
- 4 cups water
- 1 tbsp olive oil
- 1tsp salt
- 2 tsp ground cumin
- 1/4 medium white sweet onion, finely diced
- 1tbsp sumac
- chopped fresh cilantro
In a medium sized pot, heat the oil and sauté the onions until tender and lightly golden. Add the water then the lentils and bring to a boil. Reduce heat, add the salt and cumin and let it simmer for about 30 minutes. If you're making the garnish, simply mix the sweet onion and sumac together and let sit. Once the soup is done, adjust the seasoning if needed, and then serve. I usually put a tsp of the onion-sumac garnish and a big pinch of cilantro on top of each bowl. Enjoy!
Serves 2 as a main dish, 4 as an appetizer.
Split Lentil soup (addas Majroosh)
ReplyDeleteAfter frying the onions, you add the water first. Reason being, the lentil sticks to the bottom of the pot sometimes.
You add cumin at the end, when everything is cooked. The flavor stays strong and fresh or so I've been told :)