Palestinian-style Split Lentil Soup

It's been a chilly, rainy spring so far this year and I've consequently been into all things soup. More recently I found myself craving the delicious lentil soup served at an Aleppan cafe in one of my old neighborhoods, but beefed up a bit to work better as a proper lunch or dinner on its own. This Palestinian version of the same soup (شوربة عدس) did not disappoint! 

I followed the gorgeous recipe from Fufu's Kitchen pretty closely, increasing the amount of cumin slightly and adding a potato since it is an ingredient in some versions of this dish. Whether you try what follows or the original, I hope this brings you as much comfort and warmth as it did me!

Lentil Soup with Potato

(5 servings)

Ingredients

2 tablespoons of olive oil

1 medium carrot (cubed)

1 medium onion (chopped)

5 cloves of garlic (crushed/minced)

1 1/2 teaspoons of cumin

1/2 teaspoon of turmeric

Black pepper (to taste)

1 1/2 cups of split red lentils*

6 cups of water

2 1/3 tablespoons of bouillon powder**

Salt (to taste)

1 medium potato (cubed)

Juice of a lemon

Crispy pita chips (to serve)

*Check for stones - always a good idea with lentils! - and then rinse thoroughly.

**I originally added enough bouillon powder to match the amount of water going into the pot, but found it needed a bit more to avoid blandness. Adjust accordingly depending on your tastes and whatever bouillon you have on hand.

Directions

1) Heat the olive oil over medium heat in a soup pot and sauté the carrot and onion until the onion begins to soften and become translucent. 

2) Add the garlic to the pot and sauté for another minute or so.

3) Stir in the cumin, turmeric, and pepper and continue sautéing for half a minute or so.

4) Throw the lentils into the pot, give them a good stir, and then add the water, bouillon, and a bit of salt (I go easy on the salt - more can always be added later) and bring everything to a boil.

5) Once the pot is boiling add the potato, cover, and simmer for 15 minutes or until the potato reaches your desired tenderness.

6) Have a taste test and adjust the seasonings, bouillon, et cetera, as needed, then remove the soup from the heat and stir in the lemon juice. I think traditionally this soup is served with lemon wedges so that people can add as much or little as they want, but since I often freeze the leftovers for work meals and whatnot I like to have the lemon juice already incorporated so that I don't have to remember to have lemon wedges on hand every time I pull a serving out of the freezer.

7) Serve as is, with crispy pita chips, some bread, et cetera, and enjoy!