Spicy Syrian Lentil Soup

adapted from "Bean by Bean: 

A Cookbook" by Crescent 

Dragonwagon, Workman 

Publishing, 2011)

Ingredients:

1 cup split red or yellow lentils

2 tablespoons uncooked rice

1 carrot, coarsely chopped

3 tablespoons olive oil

1 medium onion, chopped

1 jalapeno or serrano chili, deseeded and chopped

3 -4 large cloves of garlic, chopped

8 ozs. diced, fireroasted tomatoes

8 ozs. coarsely chopped sweet fireroasted pimento or other peppers

2 teaspoons salt

1 1/2 teaspoons ground cumin

1 1/2 ground coriander

1/2 teaspoon coarsely ground black pepper

For garnish:

1/2 cup fresh lemon juice

lemon slices

finely chopped fresh cilantro

sour cream or yogurt

Procedure:

1. Combine lentils, rice, and carrot with 2 quarts (8 cups)

of water and bring to a boil over high heat. Then lower 

heat to simmer and cook covered for 10 minutes or so.

2. Meanwhile, heat large frying pan with the olive oil over

medium-high heat. Add onions and cook, stirring, until they

become translucent and soft, about 5 minutes. Then stir in

chili and garlic and continue to cook for another 5 minutes

or so.

3. Stir onions, chili, garlic, tomatoes, and peppers into the

soup and add the spices. Simmer covered about 15 minutes.

4. Remove soup from stove and pour into food processor,

pureeing the ingredients. Alternatively, use an immersion

blender to puree the soup.

5. Return pot and reheat, stirring in the lemon juice. Serve

garnished with cilantro, thin lemon slices. If desired, add a

dollop of sour cream or yogurt to each bowl, then serve.

NOTES:

1. The finished soup is quite thin; personally, I prefer a much

thicker, almost stew-like consistency myself, so just before

serving I stir 2 - 4 heaping tablespoons of cooked rice into each

bowl.

2. I think I'm going to use vegetable broth instead of water then next

time I make this soup, for some additional body and flavor.

3. Since only 1 pepper is used, this soup is only mildly spicy; upping the pepper count would make for a spicier soup.