Sunday, November 10, 2013

G's Lentil Soup

There's this little dive of a restaurant in Chicago called The Taste of Lebanon - the food is great but it's a total dive.  Me and my friends used to call it The Smell of Lebanon (BOOM!) Anyway, they have this totes ridick soup that is to die.  My friend G recreated it rather handily, and we've been working on re-creating G's ever since.  We've gotten pretty close.  Here's the recipe, mostly for my own well-being - I keep losing it...

2lb Red Lentils
2 large onions
3 cloves garlic
Cumin (1 tbs? To taste)
Paprika (same)
Hot pepper ( to taste)
Tomato paste ( 1/3 -1/2 a small can?)
Olive oil
Black pepper

"Heat lots of olive oil in a large pot(1/3-1/2 c?). Add onions and caramelize for a while. Add garlic and spices, cook until fragrant. Salt. Add tomato paste and cook, stirring often so it toasts but doesn't burn. Salt. Add lentils and stir to coat them all with the oil and other stuff.  Salt and pepper. Add about 10 cups water and cook until lentils soften and start to break apart, adding more water if soup gets super thick. Add salt and TONS of pepper to taste. I also added a little more olive oil to make it nice and rich, not sure how much, to taste.  Add a dash of lemon juice at the end."

G's like a real cook and everything so she really follows her nose and her heart when she's cooking.  Not like the rest of us schmucks who are like, "Now, what does she mean by 'hot pepper'?"  Truthfully, I do not know.  Just shut up and put something a little spicy in there.

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