Kurdish Lentil Soup Recipe #317815
Very Tasty!
by Stacia_
45 min | 15 min prep
SERVES 4
- 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)
- Put shelled yellow or red lentils in a medium heavy pot, and cover with cold water by 3 or 4 inches (about 10 cups).
- Bring to a quick boil, skimming froth as needed.
- Lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes.
- For a creamy texture, whisk the mixture with a whip until smooth, a few minutes.
- Add salt, black pepper, curry powder, and broken vermicelli noodles.
- Stir well.
- Keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes.
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5 stars