Brown Lentil Soup

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Just as good as red lentil soup if not better!

Good morning Ramadan.

So it is officially the first day of Ramadan, therefore Ramadan Mubarak to all of you and your families 🙂

 

Since everybody breaks fast with soup to begin with, and since all of you have requested I post soup recipes for Ramadan, I thought to start with this original, hearty, warming and super delicious soup recipe: Brown Lentil Soup. Brown lentils are very similar in flavour to the classic red lentils. The difference is that they are a tad earthier, nuttier, stronger flavoured and have a bit of a bite to them. So while the red lentils will cook into a mushy softness, these will hold their shape and have a bit of a bite. You can process the soup after it’s done if you are looking for a smooth finish as with the red lentil soup, however, I find that keeping them whole as they are after being cooked, adds to the texture and therefore enhancing the overall experience. (A personal preference)

 

Brown lentils pair especially well with lime instead of lemon.

I recommend you serve this with wedges of lime on the side. The lime brings out the lentil and coriander flavour.
Instead of going for the traditional fried pita bread, why not try toasted brown or whole-grain bread. These go exceptionally well with this soup, and are healthier than fried bread. Grissinis or breadsticks are another fabulous option here and you can go for any variety you like, parmesan, olive and sundried tomato, plain, salted…etc. With that said my absolute favourite choice are a homemade garlic rubbed, herb crusted, toasted croutons.
Finally, you can add the fried coriander to the whole pot and stir to mix, or just a dollop in each serving. The latter is stronger in flavour though, if you are looking for a milder coriander flavour just mix in the big pot. The same applies to the DS Organic Green Shatta, which is essentially a green chili sauce. Use it only if you waish to give this heart soup a delicious kick of heat.

TIP

The use of whole spices instead of ground infuse the aromas into the soup rather than overpower its original flavours. Just place them in a spice pouch as it is easier to fetch out once done.

Ingredients

Serves: 6
  • 1 Cup Brown Lentils, washed and drained
  • 1 medium onion, chopped finely
  • 4 cloves garlic, crushed
  • 8 cups Chicken Broth or Bones Broth
  • 1 tsp Cumin seeds
  • 4 cardamom pods
  • 3 cloves
  • 4 black peppercorns
  • 1 bay leaf
  • 2 small cinnamon sticks
  • Salt & Pepper to taste
  • 1 bunch, finely chopped coriander
  • A dash of DS Premium Organic Extra Virgin Olive Oil
  • toasted pine nuts for garnish
  • 1 tbsp DS Organic Green Shatta (optional For Spicy)

I prefer using the pressure cooker although old fashioned!

It saves me so much time and work. Pressure cooking also keeps nutrients sealed inside. This recipe is based-on the use of a pressure cooker, if you prefer using a regular pot, then keep an eye the liquid ratio and add more as needed (exact recipe is in my book Plated Heirlooms. This recipe had been modified for use here).

 

In the pressure pot heat the olive oil, crushed garlic and chopped onions and saute till translucent but not browned. Add the washed lentils and stir to mix. Season with salt & black pepper. Pour the broth over all and stir scraping the bottom of pot. Add spice pouch and stir again. Bring to a gentle boil, seal with lid and cook for 15 minutes. If you are not using the pressure cooker, then cook until lentils are soft, adjusting the liquid levels as necessary.

In a small frying pan, heat a dash of olive oil, and stir fry the coriander with 1 clove garlic finely chopped. Pour the ready soup into serving dish, add the fried coriander to it and stir to mix. You can either do this step in the large pot, or just add 1 tsp of fried coriander to each soup bowl. Top with toasted nuts and the shatta if using. You can also garnish this with fried onions, which go really well with it.

Serve hot with toasted bread.

 

This recipe is from the repertoire of over 280 recipes in my book Plated Heirlooms. The book contains recipes from all sections of the Palestinian cuisine, starting with Mooneh (pantry recipes) to dessert and everything in between. Plated Heirlooms is a documentation of recipes and cuisine rationale as well as the compiled story of the cuisine.

All Plated Heirlooms recipes come with background information and thorough descriptions that in the end tie up with the rest of the book’s narrative to explain to you the formation and makings of Palestinian cuisine.

You can order “Plated Heirlooms” here and we will ship it to you anywhere in the world.

Ramadan Kareem!

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