6 cloves garlic

1 tsp. coriander seed

1 T. kosher salt

2 T. olive oil

Garnish: fresh cilantro, ground cumin, Aleppo pepper, dukkah or chili flakes, lemon wedges

 

Rinse the lentils, pick them over for stones or other miscellaneous material, and bring them to a boil with 2 quarts of water. Lower to a simmer. Stir occasionally to make sure they aren’t sticking in a large lump on the bottom, otherwise they may scorch. Simmer for about 40 minutes, until they have dissolved into a puree. While the lentils are cooking, grind the garlic, coriander seed and salt in a mortar and pestle or a small food processor into a coarse paste. Fry this paste in the olive oil for about 1 minute, being careful not to burn the garlic. Add to the soup and let simmer a bit longer. Taste and adjust first for texture first (by adding water). I like it moderately thin, but thick is good too. Then add salt as needed to make it flavorful. Serve in individual cup garnished with a sprig of cilantro and a pinch of the cumin and pepper, and a lemon wedge on the side.

 

 

Yield:

Calories:

Fat:

Fiber: