Follow my journey to a cozy Middle Eastern restaurant in Baltimore, where my friend and I discovered a delicious lentil soup I had to recreate. Despite the chef guarding the recipe, I took on the challenge and experimented with different spices until I found the perfect combination. Join me in recreating this Middle Eastern lentil soup recipe, and discover three unique twists to add your personal touch!
One night in Baltimore, my friend and I found ourselves in a cozy Middle Eastern restaurant. As soon as we walked in, we were greeted by the warm aroma of spices and the sound of traditional Middle Eastern music playing in the background. We were promptly seated and handed the menus, and after a few minutes of perusing, we decided to start our meal with the lentil soup.
The soup arrived shortly, and as soon as we took our first spoonful, we knew we had made the right choice. The soup was perfectly spiced, with a creamy texture and a subtle tanginess. We were so impressed with the soup that we immediately asked our server who made it. To our surprise, we discovered that it was made by a young Middle Eastern guy working in the kitchen.
As we savored the soup, we heard a loud crash from the other side of the restaurant. We saw that a customer had accidentally knocked over a traditional Middle Eastern musical instrument displayed as decoration. The young man who made our soup rushed over to assess the damage and help clean up the mess. Despite the unfortunate accident, the atmosphere in the restaurant remained warm and welcoming.
As our main dishes arrived, I couldn’t help but wonder about the recipe for the lentil soup. So, I asked our server if the young man who made the soup would share the recipe. Unfortunately, I was met with a refusal, as the recipe was a closely guarded secret. But, being my food enthusiast, I couldn’t let it go. I was determined to recreate the recipe myself.
Over the next few days, I researched different recipes and experimented with various spices and ingredients. I started with the basics – lentils, onions, and garlic – and gradually added more spices, such as cumin, coriander, and turmeric. After several attempts, I finally hit the perfect combination of flavors that reminded me of our soup at the Middle Eastern restaurant.
As I sat down to enjoy a bowl of homemade lentil soup, I couldn’t help but feel a sense of pride and accomplishment. Although I couldn’t get the exact recipe from the young man who made the soup, I created a just as delicious version. And, in a way, it made the experience at the Middle Eastern restaurant even more memorable – it was a reminder of how food can bring people together and inspire creativity and innovation.
Ultimately, the night I spent in the Middle Eastern restaurant in Baltimore was a truly unique and unforgettable experience. Everything about the night was special, from the warm atmosphere to the delicious lentil soup. Even the accidental breaking of the traditional musical instrument added to the charm of the evening. And although I couldn’t get the recipe for the soup, I could recreate it in my way, adding to the richness of my food journey.
So here is how I created my version of Middle Eastern lentil soup
Ingredients:
- 2 cups of dried lentils, rinsed and drained
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of paprika
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of cayenne pepper
- 6 cups of vegetable or chicken broth
- 2 tablespoons of tomato paste
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley for garnish
How to make Middle Eastern lentil soup?
- Heat the olive oil over medium heat in a large pot and sauté the onions and garlic for 5 minutes until they become translucent.
- In the pot, add and stir the spices: cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper for 1-2 minutes to release their aroma.
- In the pot, stir the onion and spice mixture before adding the rinsed and drained lentils. This will coat the lentils in the mixture.
- Stir together the broth and tomato paste, and combine them well.
- Bring the soup to a boil, then reduce the heat to low. Simmer for 30-40 minutes until the lentils become tender, and the soup thickens.
- Use an immersion blender or transfer half of the soup to a blender and puree until smooth.
- Return the pureed soup to the pot and stir to combine. Season with salt and pepper to taste.
- Add the lemon juice to the soup and stir well.
- Serve hot, garnished with fresh parsley.
Are you ready to take your soup to a whole new level? Here are three unique twists to the classic Middle Eastern lentil soup recipe:
Lentil and Spinach Soup with Lemon and Za’atar: add 2 cups of fresh spinach leaves to the soup during the last 5 minutes of cooking. Once the soup is ready, add a squeeze of lemon juice and sprinkle some za’atar seasoning on top for a bright and flavorful twist.
Coconut Curry Lentil Soup: instead of using vegetable or chicken broth, use coconut milk to give the soup a creamy and indulgent twist. Add 1 tablespoon of red curry paste and a pinch of turmeric for a subtle heat and warm flavor.
Harissa Lentil Soup with Feta Cheese: add 2 tablespoons of harissa paste to the soup during the last 10 minutes of cooking for a spicy kick. Top the soup with crumbled feta cheese and a drizzle of olive oil for a tangy and salty twist. For freshness, you can also add some chopped fresh herbs, such as parsley or cilantro.
Thanks for joining me as I recreated the Middle Eastern lentil soup from a Baltimore restaurant. I hope you enjoyed reading about my experience and trying the recipe with unique twists. Remember, food brings people together and inspires creativity. So, experiment and make it your own. Happy cooking!
