lentil soup

The lentil soup recipe came soon after the lentil bulgur pilaf incident. bob had already had eaten a Saturday breakfast/lunch/whatever by the time he dropped by the in-laws for a little family shopping spree at Bitar's, south Philly's Lebanese middle eastern food store (no longer in business), just across the block from the two most famous cheesesteak vendors: Pat's and Gino's. [Our personal favorite, Jim's at 4th and South St, is farther north.] Barkev tempts bob with an offer to heat up some homemade lentil soup, which bob tries to resist but quickly gives in to. And even goes for seconds. Good stuff. bob took the rest home for later.

ingredients

phase 1

1 c lentils

5(?) c water (enough to cover all the ingredients in the pot)

1 veggie broth cube

phase 2

1 lb spinach, washed, chopped small (or Swiss chard)

1 medium potato, chopped small (1/2 in)

2 medium carrots, chopped

2 stalks celery, chopped

1/2 head garlic, cleaned and pressed

phase 3

1 T tomato paste

1 lemon, juice of

1/2 t black pepper

1/2 t allspice

1/2 t red pepper (Middle Eastern)

1/2 mint if available

1 heaping t sumac

salt (to taste)

phase 4

1/4 c olive oil

12 big onion, chopped

instructions

1. Boil the lentils in water with the veggie broth cube for about 5 to 10 minutes.
2. Then add the spinach, potatoes, carrots, celery and garlic and continue boiling until lentils and veggies are tender.
3. Then add the tomato paste and spices and boil another 5 to 10 minutes.
4. Sauté the onion until golden brown and then stir in the soup. Boil 5 to 10 minutes longer.
5. Serve.

notes

1. This is a bit imprecise. 5 to 10 minutes? 5 cups of water? Needs some experimentation. Let us know.
2. 2026 update. This recipe was updated with current practice by cooking team member Isgouhi.
3. Illustrations available.