Aleppo lentil soup

Aleppo lentil soup

For 4 people


  • 450 g of coral lentils
  • 1 medium white onion
  • 1 carrot
  • Աս leek
  • 2 liters of vegetable broth or 2 liters of water (very hot)
  • 200 ml of extra virgin olive oil
  • 3 cloves garlic
  • 240 ml of fresh lemon juice
  • 8 g of cumin (4 pinches)
  • 4 g chili powder or Espelette chili (2 pinches)
  • 5 g fine salt (2 or 3 pinches)
  • For clothes: 4 fresh mint leaves

Cut the vegetables (carrot, leek, onion) into 0.5 cm thick slices.

In a thick-bottomed saucepan, fry the vegetables (onion, carrot, leek) on a high heat for 10 minutes with a little olive oil, stirring regularly.

During this time, wash the red lentils with clean water.

Add spices, cumin and pepper to the pan. To mix together.

Add lentils to the mixture, stir until it becomes a small pearl (about 5 minutes), still on high heat.

Add hot vegetable broth. When the mixture starts to foam, lower the heat (over medium heat), cover and cook for 20 minutes.

Make garlic olive oil at the same time. Cover the bottom of the pot with olive oil (about 1 cm), heat well. Add the garlic cloves and cook for 5 minutes, not stopping to mix. When the casings are well colored, strain and store the oil.

When the lentils are cooked (should be soft), add the garlic olive oil to the lentil mixture, then the lemon juice and salt. Mix, then mix until you get a creamy texture without balls.

Finally add a drop of cold olive oil. To mix together.

Put fresh mint leaves on each bowl of soup and enjoy hot.

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