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There's a Middle Eastern restaurant near me that has wonderful lentil soup. I've been looking for a recipe to recreate it at home, and this comes very close. I really like the flavor that results from cooking the spices in oil first before swirling into the finished soup. The only thing I changed from the original recipe is to omit cilantro - I don't think the soup needs it. This soup is quick, easy, inexpensive, and healthy. [From Moosewood Restaurant Daily Special]
Units: US | Metric
Serving Size: 1 (345 g)
Servings Per Recipe: 6