Kurdish Lentil Soup

Name: Kurdish Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Iraqi Mesopotamian
Ingredients: 2 cup lentils; 2 tsp salt; 0.5 tsp black pepper; 0.5 tsp curry powder; 0.5 cup vermicelli; 2 tbsp olive oil; 1 medium onion

Gently simmered lentils and vermicelli, warmed with curry powder, an Iraqi soup.

45 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: easy

1
Put shelled yellow or red lentils in a medium heavy pot, and cover with cold water by 3 or 4 inches (about 10 cups).
2
Bring to a quick boil, skimming froth as needed. Lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes.
30 min
3
For a creamy texture, whisk the mixture with a whip until smooth, a few minutes. Add salt, black pepper, curry powder, and broken vermicelli noodles.
4
Stir well. Keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes.
15 min