My relative, Silva Nakashian, made my mother and I this delicious soup when I was about 18! It was so yummy that we asked for the recipe. I’ve been making this soup ever since. It’s really quite simple. On rainy days, on lazy days, this is the perfect go-to recipe for a quick and easy soup. The ingredients required are staples in my home, so no trips to the market necessary. It takes about 30 minutes from start to finish. Try it with toasted and crispy pita bread broken over your soup bowl.
Be sure to use freshly ground black pepper for this soup. Depending on the type of curry powder you have, it may be quite spicy. The curry-black pepper-onion mixture gets added at the end, so if you don’t want it too spicy, don’t add the whole amount to the lentil soup.
Here is what you’ll need:
- 2 cups red lentils
- 6 cups chicken stock or water
- 1 tsp. salt or salt to taste
- 1/2 cup olive oil
- 1 medium onion, diced
- 1 and 1/2 tbsp. curry powder
- 1 tbsp. freshly ground black pepper
Wash and rinse the lentils. Add the lentils to a deep pot along with the chicken stock (or water) and salt. Heat on high until the lentils come to a boil and then lower the heat to medium-low. Let it simmer for about 30 minutes. To sure to stir once in a while. If the lentils have absorbed too much liquid, add a bit of water.
Meanwhile, make the onion-curry-black pepper mixture. Add the olive oil to a frying pan and heat on medium-high. Add the onions and sauté for 10 minutes. Stir every now and then and watch that the onions do not become too brown. The onions should start turning golden. Add the curry powder and black pepper. Stir well and cook for a further 5 minutes. Once the lentils are cooked, pour the onion-curry-black pepper mixture into the pot. Mix well and serve.