Vegan Mofo 2018 Post 10: Lentil Soup

A warm, comforting easy soup full of flavor. 

In Sudan-- bordered by Egypt, the Red Sea, Ethiopia, Eritrea, and South Sudan (the youngest country having received its independence in 2011)-- there are ancient mud villages, pyramids, and other historic sites. However, the current landscape in Darfur especially is heartbreaking and has been for years. Still, it is the community bringing peace and unity, aide from other countries. The land, its indigenous people, and its rich history and culture are too precious to be destroyed. Sudan is worth utmost appreciation and respect.
As for Sudanese cuisine, stews and sorghum porridge are primary staples. Unfortunately, I didn't find any sorghum flour in my neighborhood and settled for a simple lentil soup, a recipe from Sundanese Kitchen. The technique of sautéing garlic in olive oil until it browns and sizzles is called gadha and it is added after lentils are cooked and prepared for blending. This soup is exceptional-- thick, fragrant, and "meaty," sending love and joy to the spirit. While autumn is quickly approaching, stocking the pantry up with dried lentils might be the best idea.

Lentil Soup Ingredients and Preparation

3 1/2 cup water*
2 cup dried lentils
1 teaspoon cumin
1 teaspoon lemon or lime juice
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon olive oil
2 tablespoon garlic

Bring lentils to a boil.
Lower heat and simmer for 30-40 minutes.
Pour soup into bowl and mix with cumin, lemon/lime, chili powder, salt, and black pepper.
In a skillet, fry up garlic until sizzling and browned.
Pour over the soup and blend in a food processor or blender.

*for a thicker soup, use less water and more water for a thinner consistency.