Palestinian lentil soup

It`s been a busy month: the last day of Ramadan we traveled to Egypt to visit family and we stayed there until the beginning of August. When we got back, I had my hands full with mr. Blueberry and giant piles of laundry and as the deadline for this month`s cooking challenge drew closer I decided to choose the easiest recipe.

This August we`re visiting Palestine at MENA Cooking Club and I chose to make the Palestinian lentil soup. It`s really easy to make, doesn`t require ingredients that are hard to find and is healthy! A must try!

Serves: 2-3

Ingredients - Checklist:

• 2 tbs of olive oil
• 1 red onion
• 1 cup red lentils 
• 2 cubes vegetable stock
• 6 cups water
• 1 tbs cumin
• 1 tsp turmeric
• 1/2 lemon
• salt to taste
• parsley for garnish 

Preparations:

• Chop onion in small pieces and wash lentils. 
• In a pot over medium heat, heat olive oil and add chopped onions. Saute until lightly browned. 
• Add lentils and stir for a few minutes. 
• Add water and vegetable stock. 
• Bring to a boil. Reduce to medium heat and let simmer for about 45 minutes. (Or until the lentils are very tender.)
• Add spices and juice of 1/2 lemon. 
• Blend everything until the soup has a creamy texture. 
• Pour into bowls and add a few leaves of parsley for garnish.

Enjoy! :-)

Source: adjusted from Kitchen of Palestine.