Jordanian Lentil soup

Taken from a session at the Petra Kitchen, this lentil soup recipe is easy to prepare any night of the week. I love lentils and I’ve got my own way of making it with chorizo but this was simpler.


What you’ll need:

– 1 cup brown lentils

– 1/2 teaspoon salt

– 1/4 cup olive oil or ghee

– 6 cups water

– 1 onion finely chopped

– 1/2 teaspoon cumin

– pinch of pepper

– 1/2 parsley, finely chopped for garnish


What to do:

– Rinse lentils and drain, placing in a saucepan with the water over medium heat and bring to a boil.

– Reduce heat and simmer for a half hour, remove from heat & strain the lentils, pureeing them in a blender or food processor.

– In another pot brown the chopped onions and add to the soup pot, stiring in cumin, salt, and pepper.

– Cook everything together for the last 5 minutes and serve with chopped parsley and croutons.



*Recipe for soup courtesy of  Petra Kitchen in Petra, Jordan.



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