Kurdish Lentil Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups lentils
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon curry powder (optional)
• 1/2 cup vermicelli
• 2 tablespoons olive oil (or vegetable oil)
• 1 medium onion, finely chopped (optional)

Recipe

• 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.
• 3 lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes.
• 4 for a creamy texture, whisk the mixture with a whip until smooth, a few minutes.
• 5 add salt, black pepper, curry powder, and broken vermicelli noodles.
• 6 stir well.
• 7 keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes.