Chorbet elades - Red Lentil Soup
Much like we do with the fattoush salad, we like to sprinkle this simple soup with crispy pita chips just before serving.
1.25 liters (5 cups) of water
190 g (1 cup) of red lentils
¼ c. salt
1 onion, diced
80 ml (1/3 cup) olive oil, and a little more for frying
1 fresh pita bread, cut into pieces
In a saucepan over medium-high heat, bring the water, red lentils and salt to a boil. Boil for 2 minutes. Reduce the heat and cover. Cook for 40 to 50 minutes or until a thick soup forms. Meanwhile, in a skillet over medium-high heat, sauté the onion in the olive oil for about 10 minutes, or until caramelized. Pour the onion and its oil into the saucepan. In the same skillet over medium-high heat, fry the pieces of pita bread in olive oil until crispy. Divide the soup between bowls. Top with pieces of fried pita bread and sprinkle with cumin and Aleppo pepper.
Extract from the book "La cuisine syrienne , a cuisine of the heart "p.69.