Mrs. Smith is back! (and Lebanese Crushed Red Lentil Soup)
First things first…
On June 29 we welcomed Samuel into our lives, and it was a day we will never forget! Baby Sam took awhile to arrive, but when he decided he was ready he came shooting out like a rocket! So quickly Sam came into the world that neither the midwife, nor the doula, nor any physicians were there to catch him. We were so thankful for the amazing nurse who caught this sweet baby and put him on his mama’s chest.
I’ve been spending a lot of time, therefore, adjusting to having two babies in the house and while these boys make quite an impressive choir when they decide to cry together, I spend a lot of time feeling overwhelmed with joy. While I’ve not been spending a ton of time in the kitchen cooking, I’ve been spending a lot of time reading other cooking blogs at 3am. I look forward to trying out some new things bit by bit.
In the meantime, I thought I’d post a couple simple recipes since I’m cooking anyway. This recipe, Lebanese Crushed Lentil Soup is made in honor of a favorite restaurant of my husband and me. Since we’ll be leaving it behind next month when we move down south, it was imperative that I get this one right. (That’s right, y’all, this family of four is moving to TEXAS),
Crushed Lentil soup appears in a lot of Lebanese restaurants, and it has a lot of variation. The version at our favorite restaurant is head and shoulders above the rest, in my opinion, and this recipe tastes nearly identical. It took me several tries to get it right, and this is the final product. It has the same tangy taste from a lot of lemon juice, the same velvety smooth texture, and the same simplicity. Also, I adapted this recipe to be cooked in just one pot. (Hello! Is there a need to dirty up multiple pots and pans for one simple soup? No way, Jose.) Other bonuses for this soup: healthy, dirt cheap, simple, satisfying, uses staple ingredients. Go. Make it. Now.
1 lb red lentils (2 1/3 c.)
1 large onion, chopped
3 cloves garlic, minced
1 T cumin
3/4 cup lemon juice
6 cups stock (chicken or vegetable, or water)
1. Heat a glug of olive oil in a medium pot over medium heat. Add onion and garlic and cook for 5-10 minutes or until onion softens
2. Add cumin and cook another 1-2 minutes or until fragrant
3. Add lemon juice, lentils and stock. Bring to a boil and reduce to simmering. Simmer for 20-30 minutes or until lentils are tender and much of the water has evaporated. Soup will be thick.
4. Puree soup with an immersion blender or in a normal blender. (If using a normal blender be very careful the soup does not explode and burn.)