Saudi Lentil Zucchini Soup - Shorbat Bazeela

[Guest guest]

Saudi Lentil Zucchini Soup - Shorbat Bazeela

 

6 cups water

1 1/4 cup dried lentils brown not red lentils)

 

1 onion, finely chopped

4 garlic cloves, minced

2 potatoes, cut small pieces

1 celery stalk, finely chopped

2 zucchini, cut small pieces

1 teaspoon cumin

salt to taste

freshly ground black pepper to

taste

2 lemons, cut into wedges

 

Place the lentils, onion, and garlic in a large saucepan and cover with the

water. Bring to a boil, then reduce heat and simmer, covered, for 20

minutes.

Stir in the potatoes and celery and cook, covered, 15 minutes. Then add the

zucchini and cumin and cook uncovered another 15 minutes, until the lentils and

potatoes are tender. Season to taste with salt and pepper.

When ready to serve, ladle the soup into bowls, sprinkle each with lemon

juice, and serve a lemon wedge with each portion.

Serves 4 to 6.