StaceyUK
Gold Member
I made this tonight at it tastes just like what I eat at the lebanese restaurant near work. It is seriously seriously good and great for the winter!
Lebanese-Style Red Lentil Soup - Allrecipes
My alterations:
1) I used onion, carrot, garlic and celeriac (I had one lying around) and sauteed this. When it softened I blended it and added to the cooked lentils. I did NOT blend the soup at the end as I wanted some texture from lentils. (note: when cooking lentils for the first 20 mins keep an eye on it as I kept having to add more water to it and stir frequently to stop it from sticking and burning)
2) I used about 1/8 c lemon juice (I made half the recipe) - it's better to add less and then add more when you serve if you think you need it.
3) I added 1/4 tsp lemon pepper and slightly more cumin as I love cumin.
4) I served it with a sprinkling of paprika and shredded fresh mint which really adds to the flavour.
5) I used chicken bovril for stock and Frylight instead of oil.
Lebanese-Style Red Lentil Soup - Allrecipes
My alterations:
1) I used onion, carrot, garlic and celeriac (I had one lying around) and sauteed this. When it softened I blended it and added to the cooked lentils. I did NOT blend the soup at the end as I wanted some texture from lentils. (note: when cooking lentils for the first 20 mins keep an eye on it as I kept having to add more water to it and stir frequently to stop it from sticking and burning)
2) I used about 1/8 c lemon juice (I made half the recipe) - it's better to add less and then add more when you serve if you think you need it.
3) I added 1/4 tsp lemon pepper and slightly more cumin as I love cumin.
4) I served it with a sprinkling of paprika and shredded fresh mint which really adds to the flavour.
5) I used chicken bovril for stock and Frylight instead of oil.
