Midday Fix: LENT’IL SOUP

Henry Nuguid Executive Chef at I Dream Of Falafel for four years

Lentil Beans can be bought at any local Middle Eastern or European grocery store.

1 cup red lentil beans
1 tbsp olive oil

2 cloves minced garlic

1/2 of a jalapeño minced

1/4 cup diced celery

1/4 cup diced carrots

1/4 cup diced red onions

1/4 cup vegetable spice mix

5-6 cups water

1 lemon


Heat olive oil in a soup pan.

Sauté the garlic, jalapeño, and red onions for about 2-3 minutes over high heat. Add in the carrots and celery and sauté for another few more minutes.

Soak lentils in water for 15-20 minutes and then rinse them. Add 5 cups of water and the vegetable spice mix. Bring to a boil, add lentils, then turn down heat to simmer, uncovered, for about 25-30 until lentils are thick and fluffy. Add more water if thinner soup is desired.

Serve with squeezed lemon.
Yields 5-6 cups


1. Soaking the lentil beans

2. Remember to add oil before sautéing

3. Boil long enough to get the desired thickness

4. Squeeze lemon just before serving

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