I’m sure this soup has an official name, but I don’t know what it is. It’s the lentil soup you can find at every falafel shop in NYC and was a constant feature of my daily meals while I lived there. It’s not something I have ever really seen again. I’ve never seen this served in California and even in France where falafel shops are everywhere, I have never seen this served. Once I no longer lived in New York I missed this soup and the comforting flavors so much that I figured out how to recreate it. I hope you enjoy it as much as I do.
- 1 Onion
- 2 cloves of garlic
- 1 Cups Pink Lentils
- 2 tbs Cumin
- Olive Oil
- 4 Cups Chicken Stock
- Serve with Lemon and Parsley
- First, finely chop the onion and crush or mince the garlic. Turn your Instant Pot to sauté and add 2 TBS of Olive oil. Add the onion and garlic to the pot and lightly season with salt. Cook for about 5 min until they soften.
- Add lentils, chicken stock and cumin. Do not add salt before cooking lentils or it will make them tough and they will not cook properly. Cook for 17 mins under pressure. Once cooking is complete release pressure immediately.
- Once finished add 1tbs of salt and then adjust taste from there. At this point I like to take a stick blender and give it a couple of whirls. I don't like my soup completely smooth, but I do like to break up the lentils.
- Serve with a drizzle of olive oil and squeeze of lemon wedge. Sprinkle with fresh chopped parsley for color and texture.This soup is excellent served with flat bread.
- When you re-heat the soup you may need to add more liquid as it might thicken while in the fridge.
© 2021 This recipe is prepared by Bonvivantfoodandwine.com