Winter
Syrian Lemony Red Lentil Soup with Coriander, Cumin & Garlic (Addes Soup)
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5 Reviews
blissjunkie
May 23, 2020
I made this recipe on a whim because I love red lentils. It immediately became a household favorite, and now my partner asks me to make it at least monthly. I usually double the recipe. It takes about 1-1/2h start to finish, but it's really easy to put together. Very tasty! My changes: chicken broth instead of water; omit the flour; use ground cumin per recipe plus an extra 1/2 t whole cumin seed (for visual appeal and more flavor); triple the olive oil (I love good fats!). Finished product is delicious drizzled with a little more olive oil and lots of fresh cilantro.
Suma C.
June 2, 2015
wasn't sure if you meant ground cumin and coriander but thats what I used! I think it might be easier to sautee the garlic separately and just mix in the spices directly into the soup as they started to smell a bit burnt when using the ground forms. I just shortened the sautee time though and turned out great. Ate with some warmed pita!
Panfusine
May 18, 2011
Total Comfort food. This is almost exactly the way I make Masoor dal (red lentil dal), Indian style...except for the tempering step!, 2 rotis and you need nothing more!
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