Recently i’ve been making a simple lentil soup and telling everyone it’s “chorba”. Truth be told… the term is so generic that it’d be hard for that not to be the case.
- brown lentils (soak over night, wash well)
- medium onion
- 4 – 8 cloves of garlic
- 1 tsp ground coriander seeds
- 1/4 tsp cumin
Thinly slice the onion and fry in oil with the bayleaf, add salt, and cover until they are soft. Add the garlic, roughly chopped, and cook until the raw garlic smell is gone. Add the coriander powder and cumin, let it cook for a minute, then add the lentils, and cover with water. Add more salt as needed. Bring to the boil and simmer on a low heat for 20 to 30 mins, or until the lentils are soft / losing shape. Remove the bayleaf and puree with a hand blender until creamy.
In a food processor, make a smooth, thin, paste from:
- cilantro / coriander leaves
- juice of half a lemon
- 1 – 2 tbsp of olive oil
Serve the soup with spoonfuls of the sauce – the sour / bitterness balances the creaminess of the lentils… and it’s a really pretty colour. Feels like it cures colds!