Omani lentil soup from The Food of Oman: Recipes and Stories from the Gateway to Arabia (page 64) by Felicia Campbell

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Notes about this recipe

  • kshell on January 04, 2024

    I adore this soup in winter. The spices are perfect. I've made it a few years in a row and always come back to it.

  • Avocet on March 03, 2020

    Very tasty. My red lentils needed to cook nearly twice as long as the recipe called for, and I think the ginger would be better grated than minced. We served it with a dollop of yogurt.

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