Iraqi Lentil Soup Recipe
Inspired by traditional Iraqi restaurant-style soup, this lentil soup is bursting with flavor, a hearty and deliciously satisfying soup, that will never fail to satisfy any taste!
Ingredients
- 1 cup red lentils
- 3 tablespoon olive oil
- 1 onion small, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder heaped
- 2 teaspoons Bouillon powder
- 5½ cups boiling water devided.
- ¾ cup vermicelli noodles gluten-free
- 1 lemon juiced
- chopped parsley optional
Instructions
- Start by rinsing and soaking the 1 cup of lentils in cold water for approximately 10 minutes.
- In the meantime, Add olive oil to a preheated pan, add the chopped onion, and saute till translucent.
- Then add the pre-soaked lentils and saute for 5 minutes.
- Add 1½ cups of boiling water, enough water to cover the lentils only. Cover with the lid and let it cook on low heat till all the water is absorbed.
- Now it is time to add all the spices, and bouillon powder, then mix everything to combine.
- Add the remaining boiling water, stir, and add the vermicelli noodles. Mix and let it reach a boil. Let the soup simmer for 20-30 minutes with the lid on.
- Taste and adjust the seasoning and your soup is ready to be served. Enjoy.