Arabic Lentil Soup (vegan and Vegetarian Friendly)
This meal may take a bit of time for prepping, but this is a great soup to be frozen and heated up for later!
1 tablespoon olive oil
1 small onion, peeled and diced finely (1/2 cup when diced)
1 medium carrot, peeled and diced (1/2 cup when diced)
1-2 cloves of garlic, peeled and chopped
½ heaping cup dried green or brown lentils
½ teaspoon ground cumin
Salt to taste
Heat olive oil in a medium heavy bottom sauce pan. Add the diced onions and cook on medium heat till soft and translucent.
Then add carrot and garlic and sauté till garlic is fragrant, about 30 seconds.
Now add the lentils and cumin and stir for 10 seconds.
Pour in 3 cups of water. Bring to a boil. Then reduce heat to simmer, cover the pan, and cook till the lentils are soft. This will take about 30 minutes.
If the soup needs more water while cooking, add more water one cup at a time, letting the soup come to a boil after each addition of water. (I used a total of 5 cups of water). How much water you need, will depend on how thick you like your soup, the lentils you are using and also the type of pot you are using. Just add the extra water one cup at a time till you get the desired consistency. And remember, the soup will thicken up when you mash the lentils.
When the lentils are done, they should be cooked and soft but should still be holding their shape.
At this point, turn off the heat. Using a potato masher, mash some of the lentils. I like to mash a third of the lentils, and leave the rest unmashed. If you want a smoother and thicker consistency, simply mash up more of the lentils.
Serve hot garnished with chopped cilantro or parsley or red chili flakes and some crusty bread or pita on the side.