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Aleppo Red Lentil Soup


  • 2 cups red lentils
  • 8 cups water
  • 6 cloves garlic
  • 1 tsp whole coriander
  • 2 tsp kosher salt
  • 2 tsp olive oil
  • sprigs of cilantro or parsley
  • 1/2 tsp cumin
  • 1/4 tsp Aleppo pepper
  • 1 tsp olive oil
  • 1 lemon, cut in eighths


  • Simmer lentils in water until they begin to fall apart, about 40 minutes.
  • Grind garlic, coriander and salt into a paste in a mortar and pestle.
  • Saute the garlic paste in the oil over medium heat, until soft but not browned, about 1-2 minutes.
  • Add the garlic paste to the cooked lentils and simmer another 20 minutes.
  • To serve, garnish each bowl of soup with a sprig of cilantro, cumin and Aleppo pepper, and possibly a dash of olive oil. Traditionally served with lemon on the side and toasted pita for dipping.
  • Serves 8 as a first course.

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