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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