Sunday, December 14, 2008

Syrian Red Lentil Soup

This is one of Bill's faves. I think he likes the drama of the presentation (red sumac thumbprints, a dollop of Greek yogurt, chopped fresh cilantro against a bright yellow background) almost as much as the taste. Its delicious too.

2 cups red lentils
3 quarts of chicken stock
6 cloves of garlic
2 t ground coriander
1 t kosher salt
2 T vegetable oil
chopped cilantro, mint, lemon wedges, Greek yogurt, ground cumin and crushed red pepper for garnish

Simmer lentils in chicken stock for 40 minutes, until soft.
In a mortar, pound the garlic, coriander, oil and salt to a paste. Add to soup and simmer for another 20 minutes.
Garnish with cilantro, mint, cumin, sumac and crushed red pepper, as desired.
Serve with lemon wedges, a dollop of yogurt and warm bread.

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