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Lebanese red lentil soup in white bowl placed next to striped teacloth and slices of lemon.

Lebanese Red Lentil Soup

Oodles of butter transform this gently spiced Lebanese Red Lentil Soup into an extra creamy, lip-smackingly good lentil soup.
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Servings 0

Ingredients
  

  • 1 medium sized onion
  • 1⅓ cups (250g) red lentils
  • 4 tablespoon butter unsalted butter preferably as this has a slightly higher smoking point than salted butter, meaning it has a higher temperature at which it burns
  • 1¼ teaspoon ground cumin
  • salt
  • water

Instructions
 

  • Prepare the onion. Finely chop 1 medium-sized onion.
  • Cook the red lentils. Put 1 ⅓ cups of red lentils in a saucepan and cover with cold water. Bring the water to a boil and then turn down the heat so that the water comes to a simmer. Gently simmer the lentils for about 20 minutes by which time they will be soft and easily crushed. Add more water if needed to keep the lentils covered. Whilst the lentils are cooking, start cooking the onions and butter as described in the next steps.
  • Melt the butter. Put 4 tablespoons of butter into a saucepan and melt over a low heat.
  • Fry the chopped onion. Add the chopped onion to the melted butter and gently fry for about 5 to 10 minutes.
  • Combine the lentils and onions. Add the cooked red lentils, together with the cooking water, to the onions and butter. Add 1 ¼ tablespoons of cumin, a generous pinch of salt and mix all ingredients well. Bring to a gentle simmer and cook for 10 more minutes.
  • Blend the soup. Blend the soup to a smooth consistency. Once blended, check the seasoning and add more salt if needed.
  • Ladle into soup bowls, sprinkle with a little cumin and serve with a wedge of lemon. Lipsmackingly-good lentil soup!
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