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Lentil Soup

What you need: 

2 cups split red lentils
1 onion chopped
1 small carrot peeled and chopped
1 small zucchini (peeled and chopped ... peeling is optional... make sure
it is a small zuke or use half a regular one.
2 cloves garlic (more or less) crushed
1/2 stalk celery (chopped and optional!)

What you do: 

I love this adaptation of the arabic Shorbat Adts.....
Boil ingredients over medium heat in 3 cups of broth or water to begin with... check every 10 min. or so and add water as needed. It should take about 30-40 min before the lentils break down and are soft and mushy. Blend the soup until smooth and return to pot. Add 2 tsp (or more!) Cumin and 1 tsp of coriander, salt and pepper. I like to add a dash of cinnamon. Cook about 5- 10 min. more and serve with a lemon wedge and pita croutons (just toast/dry out pita in the oven and break into pieces)
YUM!!!! (you may need to add water -up to a cup! at the end here... if it is too thick)
Especially good with an arabic salad which is:
Ingredients (use vegan versions):
2 tomatoes chopped 1 zuke, peeled and chopped1 /2 onion chopped very fine or several scallions
Toss with:
Ingredients (use vegan versions):
2 teaspoon cumin dash of coriander some cayenne 1-2 tablespoon lemon juice 1 teaspoon vinegar salt
I add about a tablespoon of water and toss with my hand. (don't ask me why it seems to taste better!) This salad is especially tasty if it sits a bit... Serve at room temp with pita vegan bread and something else yummy like the soup above or felafil.

Preparation Time: 
Cooking Time: 
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