One of the things that still surprises me about living in New York is how after living in Toronto my whole life, (and living downtown for ten years before the move) my cravings for a taste of home aren’t for dishes at my favorite hip neighborhood haunts, but for food from the neighborhood where I grew up.
So as I spend the first weekend of spring home sick, I’m craving a taste of childhood. In particular, a taste of lentil soup from a Middle Eastern restaurant called Jerusalem. I was able to find the recipe online from an article in a local paper, so today I share it here for a home sick taste of home.
Jerusalem Restaurant Lentil Soup
3 tbsp olive or vegetable oil
1 small onion, chopped
1-1/2 cups red lentils
1/2 cup Italian rice
7 cups water
1 tbsp chicken bouillon powder (I used organic Better Than Bouillon)
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper
2 tbsp chopped parsley
2 green onions, chopped
1 tsp lemon juice
1. In a large pot, sauté the onion in oil until lightly browned.
2. Place lentils and rice in a sieve, and rinse them thoroughly under cold running water.
3. Add lentils and rice to the onions, cover with 7 cups of water, bring to a gentle boil, stir occasionally and simmer for 45 to 55 minutes or until lentils and rice dissolve and become creamy.
4. Add bouillon powder, salt, cumin, pepper, parsley and green onions, and let soup simmer for 5 minutes longer. Stir in lemon juice just before serving.