My older son loves a very simple red lentil soup served at a local Middle Eastern café. It’s good, but to my mind, not very interesting, so I created my own version, with a little more style and substance. I make this regularly and he rarely clamors for the café version.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat the oven or a toaster oven to 300°F.
Step 2
Arrange the pita squares on a small baking sheet and bake until crisp, 10 to 15 minutes.
Step 3
Heat the oil in a soup pot. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden.
Step 4
Add 6 cups water, followed by the lentils, bouillon cubes, and seasoning mix. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the lentils are mushy, about 25 minutes.
Step 5
Remove from the heat and insert an immersion blender. Process until the soup is smoothly pureed. Or, let cool slightly, then puree the soup in batches in a food processor.
Step 6
If the soup is too thick, adjust the consistency with a bit more water. Return to low heat and stir in the spinach and dill. Cook just until piping hot. Season with salt and pepper, garnish with the pita squares, and serve.
menu suggestions
Step 7
With this soup, I often continue the Middle Eastern theme and serve it with Middle Eastern Chopped Salad (page 191), more fresh pita bread, and hummus or baba ghanouj (store-bought or homemade).
Step 8
This also goes well with cauliflower dishes, hot or cold—Quinoa with Cauliflower, Cranberries, and Pine Nuts (page 92), Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198), or Cauliflower and Carrot Salad (page 189). With any of these choices, a platter of diced tomatoes and cucumbers drizzled with olive oil and lemon juice completes the meal.
nutrition information
Step 9
Calories: 345
Step 10
Total Fat: 5g
Step 11
Protein: 20g
Step 12
Carbohydrates: 58g
Step 13
Fiber: 13g
Step 14
Sodium: 255mg
