In honor of these early spring days that don’t quite feel like spring yet, as well as the celebration of Ramadan, here is a healthy and easy Lebanese soup to fight those chilly nights, yet still provide you with a warm hug.

Cook time: 1 hour, 45 mins 

Servings: 8

Ingredients

–  Red lentils (dried)

–  Vegetables: Onions, carrots, potatoes 

– Water or broth for the liquid in the soup 

–  Cumin

–  Salt 

–  7 spice 

–  Pepper

–  Fresh parsley 

–  Toppings: Pita bread and caramelized onions 

Directions

Prep the lentils: Rinse the lentils in a fine mesh sieve until the water runs clear. 

Prep the veggies: Cut the vegetables and place them in a large pot with the lentils. 

Boil: Add the water and bring the pot to a boil until the lentils and vegetables soften.

Blend: Use an immersion blender to blend the soup into a smooth and creamy texture.

Season: Add the blend back to the pot and stir in the spices and fresh parsley. 

Simmer: Cook on a lower heat for another 15 minutes, stirring occasionally. 

Stir in the lemon juice and let the soup cool down for 5-10 minutes before serving.

Tips

– Adjust the amount of water or broth to suit your taste.

– You can add some greens for a twist, like kale or Swiss chard. 

– Give it a spicy kick by adding crushed red pepper flakes on top of the soup.

– The easiest way to bend the soup is with an immersion blender. 

– This soup freezes well.

Serena  Zohbe Garcia

Reporter

Serena Zohbe Garcia is a reporter for The Broadside. She works part-time at The Redmond Spokesman as an intern. Zohbe Garcia has a passion for media and sharing people’s stories. In her spare time, Zohbe Garcia enjoys hitting the trails with her pup, watching films and traveling. She hopes to learn more about different cultures through her career and travel.