Kurdish Lentil Soup

1. 1

   Put shelled yellow or red lentils in a medium heavy pot, and cover with cold water by 3 or 4 inches (about 10 cups).

2. 2

   Bring to a quick boil, skimming froth as needed.

3. 3

   Lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes.

4. 4

   For a creamy texture, whisk the mixture with a whip until smooth, a few minutes.

5. 5

   Add salt, black pepper, curry powder, and broken vermicelli noodles.

6. 6

   Stir well.

7. 7

   Keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.