I received this wonderful book as a Christmas gift from my SIL (sister in law) to be. She knows I have a passion for cooking (and eating) so this was a perfect gift for me. The book features over 100 recipes from 48 Toronto restaurants covering off everything from appetizers, entrees to desserts!
One of the featured restaurants is Tabülè, a Middle-Eastern restaurant with two locations in the city – one of them is just up the street from my home that has been a local haunt for about a decade now.
Their featured recipe was a super simple lentil soup. The flavors of cumin mixed with red lentils reminded me of a mulligatawny soup I make in the winter months except without the addition of the potatoes. What made this soup even more appealing was that it dispensed with the typical process of sweating off the onions and garlic in oil. You basically dump all the ingredients into a pot, cook and you’re done!
The original recipe calls for 2 plum tomatoes. Tomatoes are pretty sad looking this time of year so I opted for a Tbsp of good quality tomato paste instead.
Adapted Tabülè – Lentil Soup
- 1 3/4 cup red lentils, rinsed and drained
- 1 onion, chopped
- 3 carrots, chopped
- 1 rib celery, chopped
- 2 cloves of garlic
- 1/2 tsp red pepper flakes
- 1 1/2 tsp ground cumin
- 1 Tbsp tomato paste
- 8 cups of water or vegetable stock
- Salt and pepper to taste
- Parsley or cilantro for garnish
- Lemon wedges for serving
- Olive oil croutons for serving – see the NOTE in this post (Baby it’s Cold Outside)
Place all ingredients except for the parsley and lemon into a large soup pot over medium heat. Bring to a simmer and reduce heat to low. Cook, covered for 30 minutes or until vegetables are tender and lentils have bloated.
Skim off any of the foam that has accumulates on the surface.
Puree the soup using a handheld blender. Adjust seasoning and add more water if the soup is too thick.
Enjoy with a wedge of lemon, a sprinkling of parsley and croutons.