Yellow Lentil Chorba (Soup) with Red Pepper Flakes & Cumin
Since winter doesn’t seem to want to slow down, I will continue to make my favorite lentil soup ☺ Lentil soup is particularly the soup of choice in the Middle East with its hearty, creamy quality yet still being nutritious and protein rich. Lentils are very nutrient dense with dietary fiber, B vitamins, folate and magnesium. This soup has never disappointed me in making me smile so hope it does the same for you.
2 cups yellow lentils
4 cups filtered water
½ cup diced carrots
½ cup diced onions
2 tablespoons olive oil
Pinch red pepper flakes
1) Use a large pot to boil yellow lentils, carrots and onions together on medium heat for 45 minutes.
2) When froth starts to develop on top, clean the froth and turn the heat to simmer for another 45 minutes.
3) With a hand blender, blend the ingredients together to a smooth consistency.
4) Add olive oil, red pepper flakes and cumin at the end.