Red lentil soup from Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients (page 169) by Christine Sahadi Whelan

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Notes about this recipe

  • Maefleur on October 16, 2021

    A nicely flavored soup, though I was somewhat disappointed the spices turned the red lentils brown. (I later realized other red lentil soups I've made have included tomatoes or tomato paste which adds flavor as well as keeping that lovely color.) The chili adds a subtle heat and we enjoyed the bright freshness of the green onion, cilantro and lemon juice.

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