This is such a deeply flavorful soup, made extra special with the caramelized onions that are mixed in. It tastes like a cousin to our typical lentil soup!
This recipe is by food enthusiast and author Farah Abu Maizar. She has launched her latest cookbook 'Every Little Crumb's Ramadan 2025', which features more than 100 recipes inspired by her Palestinian-Jordanian roots.
INGREDIENTS
- 1 1/4 cups mash, cleaned from debris
- 7 cups water
- 1 vegetable stock cube (or chicken stock)
- 3 tbsp olive oil, divided
- 1/2 cup vermicelli
- 1 large onion, sliced
- 1 tbsp tomato paste (optional)
- 1 tsp salt
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
INSTRUCTIONS
1. Soak the mash:
Soak the mash in room temperature water for about 1 hour, then drain.
2. Cook the mash:
In a large saucepan, add the drained mash, water, and a stock cube.
Bring to a boil, then reduce the heat to low and simmer until completely tender and cooked through (about 1 hour).
3. Caramelize the onions:
In a separate large skillet, heat 2 tbsp of olive oil over medium-high heat.
Add the sliced onion and sauté until caramelized and golden brown (about 10 minutes).
4. Toast the vermicelli:
Add the remaining 1 tbsp of olive oil to the skillet and add the vermicelli.
Toast for 2-3 minutes, until golden brown.
Add the tomato paste, salt, cumin, turmeric, and black pepper. Cook for an additional minute.
5. Blend the mash:
Once the mash is completely cooked, use an immersion blender to blend it until smooth and creamy.
6. Combine the ingredients:
Add the vermicelli and onion mixture to the soup and stir until fully combined.
7. Final adjustments:
Taste for seasoning and adjust if necessary.
If the soup is too thick, add a splash of water to reach your desired consistency.
8. Serve and enjoy!
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Visit www.everylittlecrumb.com to buy 'Every Little Crumb's Ramadan 2025'
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