The flavor levels of this homemade recipe will impress you in the coldest night.
Ingredients
2cupsdry yellow lentils
2onions, chopped
½head garlic, minced
1(14.5 ounces) crushed tomatoes can
2carrots, chopped
1tbsp salt, or to taste
½tspground black pepper, or to taste
1tbspcumin
For texture
1tspsalt
1medium onion, diced
1head garlic, diced
2tbspbutter, melted
1tbspoil
For Serving
44 pita bread, sliced and toasted in the oven over parchment paper
2thinly sliced red onions
Instructions
In a large soup pot, heat oil over medium heat. Add onions and carrots; cook and stir until onion is tender. Stir in garlic, salt, cumin, and pepper; cook for 2 minutes.
Stir in lentils, and add tomatoes and water till you cover it all. Bring to a boil. Reduce heat to medium-low, and simmer for at least 40 minutes. When all is tender, blend it with a hand blender in the same pot until it becomes creamy.
For texture: In a skillet, stir the garlic and onion in the butter and oil until it's golden brown; add it to the lentils creamy mixture. This will give the soup the texture and aroma needed, cook them together for about 2 minutes or until it boils.
Serve with thinly sliced red onions and toasted bread. Dip and eat with a spoon under a cover in front of your favorite Nora Ephron film.