Syrian Lentil Soup

Lentils were discovered in the Stone Age in Mureybet and Tal Abu Hureyra in Syria. In fact, lentil usage in Syrian cuisine goes back even further in history; originating in the Middle East, lentils are believed to be the first legume ever cultivated.

Lentil soup may be cooked with vegetables such as carrots, potatoes, celery, parsley, tomato, and onion. This plate is served with flavorings like garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs and warm or fried bread.

Lentil soup is highly nutritious, a good source of protein, dietary fiber, iron and is cholesterol free.

 Ingredients

6 cups vegetable broth

2 cups red lentils

1 cup rice

3 tablespoons olive oil

1 tablespoon minced garlic

1 large onion, chopped

1 tablespoon ground cumin

1/2 teaspoon cayenne pepper

1/2 cup chopped parsley

3/4cup fresh lemon juice

1. Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes

2. Add the vegetable broth, lentils and rice, stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.

Add lemon juice and salt and pepper to taste.

Garnished with parsley