This Syrian soup is as comforting as it is easy to make. It uses ingredients that we all have in our pantry and takes no time to make.

Ingredients

• 1 Lb of red lentils, washed and rinsed.
• 1 Large onion, chopped finely.
• 1 tsp of minced ginger (or ginger paste).
• 1 tsp of ground tumeric.
• 1 tsp of ground cumin.
• 2 Litres of stock (chicken, veggie, or water if times are tough).
• Olive oil.
• Salt & black pepper.

For the garnish (optional)

• Nigella seeds.
• Sumac.
• Parsley.
• Lemon.

Preparation

• In a large pot, on medium heat, coat the bottom with oil. Add the onions and garlic. Add 2 pinches of salt and pepper and cook until the onions are soft and translucent. About 5 minutes.
• Add the tumeric, cumin and mix well with the rest of the ingredients. Cook for 2 minutes or until the spices become very fragrant.
• Add the lentils and the stock and bring to a boil. Cook for about 20 minutes, stirring occasionally. Adjust seasoning as you go (especially if your stock is not seasoned).
• When the lentils are soft and properly salted, use an immersion blender to mix everything in the pot. Be careful of the splashes. Do it off heat.
• Once you reach the consistency you like (I like it very smooth), Adjust the final consistency by bringing the pot to a boil and evaporate more liquid if you like your soup thicker, or add more stock if you'd like it thinner.
• Once you are statisfied with your soup, pour it into a bowl, squeeze a small amount of lemon juice, garnish with sumac, nigella seeds and parsley and enjoy!