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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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While researching Sumac for the NA*ME Forum, I stumbled across this recipe. YUM! The secret ingredient is sumac. Sumac is a sour spice used almost like salt in some parts of the Middle East. It’s also an ingredient of za'atar, a table seasoning frequently sprinkled on flat breads. Ingredients:
2 tablespoons vegetable oil |
1 medium onion, chopped |
1 stalk celery, chopped |
1 medium carrot, chopped |
2 garlic cloves, minced |
1 (28 ounce) can chopped tomatoes |
4 cups vegetable stock |
1/2 cup red lentil |
2 tablespoons dried parsley (or one bunch fresh, chopped) |
to taste salt and pepper |
1 -2 teaspoon sumac |
1 small lemon, juice of (optional) |
Directions:
1. Heat the oil in a soup pot over medium heat. Add the onion, celery, and carrot, and cook until softened (a few minutes). Add the garlic, then, in a minute add the tomatoes and stock.
2. Simmer for about 20 minutes, season, and let it cool.
3. Puree the soup, then strain back into the pot. This removes tomato skins and most seeds.
4. Add the lentils and return to a low simmer.
5. Taste a lentil in about 15 minutes to see if it’s tender. If not, continue cooking, but don’t let them get mushy.
6. Add the sumac and parsley. Taste for seasoning and add lemon juice if you like.
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