Hearty vegetable soup *Can be made vegetarian or vegan*
Lentil soup is a classic Yemeni appetizer often made in large batches. Traditional recipes usually let the lentils be the star of the dish, but I like to add a variety of vegetables that I think enhance the flavor. Swap out the below ingredients with your favorite vegetables like squash, leeks, or zucchini.
Ingredients:
2 celery stalks
2 medium bay leaves
1 large yellow onion
2 large carrots
6 garlic cloves
½ green zucchini
½ yellow zucchini
2 medium golden potatoes
1 cup red split lentils
1 carton chicken or vegetable broth
2 tablespoons olive oil
1 teaspoon Yemeni Hawayij
Salt to taste
Parsley for garnish
Directions:
Saute chopped celery, carrots, bay leaves, and onions in 2 tablespoons of olive oil until onions are translucent. Meanwhile, boil red lentils in a separate pot with 4-5 cups of water.
Add chopped potatoes and garlic to vegetables then continue sautéing until onions are golden.
Add cooked lentils (with the water) and chopped zucchini.
Add chicken or vegetable stock until veggies are completely immersed. Boil until potatoes and carrots are fork tender.
Sprinkle one teaspoon or Yemeni Hawayij and remove bay leaves.
Once the soup comes to a boil, turn the heart down to low and use an immersion blender to puree the soup. Add water until you reach your desired consistency.
Season with salt to taste.
Bring back to a soft simmer before adding the chopped parsley.
Tips:
If you don't have chicken broth, use water and a chicken bouillon.
Serve with fresh lemon wedges.