Yemeni Lentil Soup is a spicy, tomato-based lentil soup which is delicious when accompanied by fresh bread. Lentils are a hearty and healthy option for lunch or dinner.
2/3 cup dry lentils, rinsed
1 tbsp. oil
3-4 tsp. of unsalted canned tomatoes, pureed
½ onion, diced
2 garlic cloves, minced
½ tsp. cumin
½ tsp. coriander
½ tsp. turmeric
¾ tsp. salt
2 cups of water, more if needed
1 chopped green chili pepper, highly recommended
pinch of black pepper, optional
½ bell pepper, cubed, optional
Rise lentils thoroughly and set aside. Heat oil in a saucepan over medium heat. Add onion, garlic, chili, and bell pepper. Cook until the onion is clear and slightly brown. Add lentils and cook for a minute until slightly brown, being careful not to burn. Add tomato, cumin, coriander, turmeric, salt, and black pepper. Quickly add water and maintain medium heat.Cover saucepan and let boil. Lentils should absorb water and become soft, about 1 hour. Add more water if needed. Lentils are cooked through when they are completely soft.Garnish with fresh cilantro and serve with bread or a dollop of unsweetened yogurt.