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Ingredients
- 1 large onion, chopped
- 3 tablespoons olive oil
- 3 cloves garlic, crushed
- 1-1 1/2 teaspoons cumin
- 1-1 1/2 teaspoons ground coriander
- Pinch of ground chili pepper
- 1 3/4 cups split red lentils
- Bunch of celery leaves, chopped
- 1 carrot, finely chopped
- 2 quarts chicken stock
- Salt and pepper
- Juice of 1/2 to 1 lemon
Details
Servings 6
Preparation
Step 1
1. Soften the onion in the oil in a large saucepan. Add the garlic, cumin, coriander, and chili pepper. Stir.
2. Add the lentils, celery leaves, and carrot. Cover with stock and simmer 30-45 minutes, until the lentils have disintegrated. Add salt and pepper, and water if the soup needs thinning. It should be quite thin, like a light cream. Stir in the lemon juice.
3. For the gargis, fry the onion in the oil, first covered, over low heat, stirring occasionally, then uncovered, over medium and high heat, stirring often, until crisp and very brown--almost carmelized.
4. Serve the soup very hot with fried onions, pita bread, extra virgin olive oil to drizzle on top, and sliced lemons.
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