My favourite Middle Eastern restaurant serves a brightly coloured and flavoured yellow lentil soup with lots of lemon. I have tried to recreate it and this recipe comes pretty close! You could also use red lentils for this soup.
3 tablespoons olive oil
1 onion, diced
225g yellow lentils, rinsed
900ml chicken stock
1 bay leaf
1/2 teaspoon ground cumin
2 lemons, juiced
salt and pepper, to taste
2 tablespoons chopped fresh parsley
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Heat the olive oil in a large saucepan or pressure cooker. Add the onion and cook and stir until soft, about 3 minutes. Add the yellow lentils and stir for a minute, coating in the olive oil. Pour over the chicken stock and add the bay leaf and cumin.
If cooking in a saucepan, bring to the boil, covered, then reduce to a simmer and cook until the yellow lentils are soft, about 25 minutes. If cooking in a pressure cooker, cover and lock pressure cooker. Place over high heat until steam begins to escape. Lower heat to medium-low; cook for 10 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
Remove the bay leaf from the soup, then add the lemon juice and seasoning. Leave chunky or puree until smooth with a hand-held blender. Stir in the parsley and serve.