Kurdish Lentil Soup

Ingredients

• 2 cups lentils
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon curry powder (optional)
• 1/2 cup vermicelli
• 2 tablespoons olive oil (or vegetable oil)
• 1 medium onion, finely chopped (optional)

Directions

1. 1

   Put shelled yellow or red lentils in a medium heavy pot, and cover with cold water by 3 or 4 inches (about 10 cups).

2. 2

   Bring to a quick boil, skimming froth as needed.

3. 3

   Lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes.

4. 4

   For a creamy texture, whisk the mixture with a whip until smooth, a few minutes.

5. 5

   Add salt, black pepper, curry powder, and broken vermicelli noodles.

6. 6

   Stir well.

7. 7

   Keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes.