Lentil Soup

This has got to be one of my favorite soups out there, it is a comfort food that I grew up with. In arabic, it is called "Shorabot Addas"...as a child, I just remember calling it the yummy lemon soup:) I guess you can say it is the middle eastern version of chicken lemon rice soup, minus the chicken! The lentils really take the lead in this dish, and keep it hearty and you reaching for seconds.

2 cups washed lentils (orange ones work best)

7 cups water

1 large onion, chopped

2 cubes of chicken bouillon

2-3 lemons (squeezed)

1/4 cup olive oil

1 tablespoon of flour

1 tablespoon of cumin

1 teaspoon of Salt and Pepper

Get water in a large pot and heat while prepping. After water is almost boiling, add lentils and chopped onions. When boiling, lower to simmer and cover for 30 minutes. Add the 2 boullion cubes in pot. Mix oil, flour, and spices in a small bowl. Add 1/4 of soup to the mixture in the small bowl and mix, to incorporate the flour with the soup and make a thick paste texture. Pour in the mixture, and make sure to whisk in the soup and stir well. Add the juice of 2 lemons and simmer for a minute.

Ready to eat! I always have add an extra lemon since I squeeze it directly into the soup when I serve in a bowl, and sprinkle pepper on top! This makes even better leftovers for about a week.