Ingredients with Measurements:
- 1 cup dried red lentils
- 4 cups chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1/2 cup Akkawi cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the lentils in a fine mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the cumin, coriander, turmeric, and cayenne pepper to the pot and stir to combine.
4. Add the lentils and broth to the pot and bring to a boil. Reduce the heat to low and let simmer for 20-25 minutes, or until the lentils are tender.
5. Remove the pot from the heat and let cool slightly. Use an immersion blender or transfer the soup to a blender and blend until smooth.
6. Return the soup to the pot and stir in the crumbled Akkawi cheese and chopped parsley. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 215
Fat: 8g
Carbohydrates: 23g
Protein: 14g
Fiber: 10g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Chicken or vegetable broth can be substituted with water or stock.
- Akkawi cheese can be substituted with feta or goat cheese.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add diced carrots or celery to the soup for extra flavor and nutrition.
- Top the soup with croutons or toasted bread for added texture.
- Add a dollop of plain Greek yogurt or sour cream for a creamy finish.
Tips and tricks:
- Rinse the lentils before cooking to remove any debris or dirt.
- Use an immersion blender for easier blending and less mess.
- Adjust the spices to your liking for a more or less spicy soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of chopped parsley or crumbled Akkawi cheese.
Garnishes:
Chopped parsley, crumbled Akkawi cheese, croutons, toasted bread, plain Greek yogurt, or sour cream.
Pairings:
Crusty bread, pita bread, or a side salad.
Suggested side dishes:
Hummus and pita bread, tabbouleh salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the lentils thoroughly to avoid any potential foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Akkawi cheese is a white brine cheese that originated in the city of Acre in Palestine. It is commonly used in Middle Eastern cuisine and is known for its mild flavor and crumbly texture.
Flavor profiles:
This soup is savory and slightly spicy with a creamy finish from the Akkawi cheese.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner with a side of crusty bread or a salad.
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Region: Lebanese