Making Lentil Soup

Last week I ate at Al Enam, a middle eastern restaurant where they served an amazing lentil soup followed by a traditional biryani. The lentil soup was so good that I was eager to replicate it, in this post, thats exactly what I detail. Here goes.

Absolute Basics

1. Prepare the Lentils:
   • Rinse the red lentils under cold water until the water runs clear.
   • Set aside.
2. Saute Vegetables (Optional):
   • In a large pot, heat olive oil over medium heat.
   • Add chopped onions, garlic, carrots, and celery. Saute until the vegetables are softened, about 5-7 minutes.
3. Add Spices (Optional):
   • Add ground cumin, ground coriander, turmeric, paprika, and cayenne pepper to the sautéed vegetables. Stir well to coat the vegetables in the spices.
4. Add Lentils:
   • Add the rinsed red lentils to the pot and stir. Make sure to coat with olive oil.
5. Add Broth (Optional):
   • Pour in the vegetable or chicken broth, and season with salt and pepper to taste.
   • Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender.
6. Blend (Optional):
   • For a smoother consistency, you can use an immersion blender to partially blend the soup. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and then return it to the pot.
7. Adjust Seasoning:
   • Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or spices if desired.
8. Serve:
   • Ladle the soup into bowls. Garnish with fresh cilantro or parsley if you like.
   • Serve with lemon wedges on the side for squeezing over the soup.

There are many optional steps here, but the closest I could get to what I had at Al Enam was extremely plain – follow step 1,4, 6 and 7. Effectively, its simply cooking the lentils, blending, and adding adequate salt. Personally, I add parsley and some lemon, as it feels right to do (but also enhances the meal).