Time 50m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened. Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened. Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked. Using an immersion blender or regular blender, puree half the soup, return to the pot. Add sumac and parsley/other herbs, cook 5 minutes longer. Serve hot with bread and a dollop of yogurt (optional).
Time 2h21m Yield 8 Number Of Ingredients 21 Steps:
Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain. Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic; cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil; cook and stir until lentils are coated with oil, 1 to 2 minutes. Pour beef broth into the Dutch oven; bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour. Serve stew topped with spoonfuls of yogurt and fresh parsley.
