Middle Eastern Red Lentil Soup
Recipe By : Susan Voisin
Sumac is a spice that is very popular in Middle Eastern cooking. It gives dishes a tangy taste. Look for it in Middle Eastern stores, but if you can’t find it, lemon juice is an acceptable substitute.
2 cups chopped onion
2 cloves garlic — minced
5 1/2 cups water
1/2 teaspoon coriander
1/4 teaspoon cardamom
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups red lentils
2 tablespoons chopped fresh parsley or 1 tablespoon dried
salt, to taste
1 tablespoon lemon juice or 1 teaspoon sumac
1) In a pressure cooker, sauté the onion and garlic in 1/2 cup of the water until the onion is soft, about 5 minutes. Add the seasonings and cook for 1 minute. Add the lentils and the remaining water. Seal the pressure cooker and bring it up to high pressure. Cook at high pressure for 4 minutes; then remove from heat and allow pressure to come down naturally.
2) Add the parsley and salt (if using). Add additional water if the soup is too thick. If the lentils are not completely tender, replace the lid (but don’t lock it) and cook until they are done. Just before serving, stir in the lemon juice or sprinkle each bowl of soup with a little sumac.
Regular Directions: Instead of pressure cooking, simmer the soup in a large pot for about 1 hour or until lentils are cooked. Proceed with step 2 above.
Serves 6. Nutrition (per serving): 193 calories, 10 calories from fat, 1.3g total fat, 0mg cholesterol, 13.6mg sodium, 391mg potassium, 34.6g carbohydrates, 6.4g fiber, 2.4g sugar, 12.8g protein, 3.2 points.