Lebanese Lentil Soup

This soup is nearly perfect: it's delicious, easy, and cheap. There is a different recipe for this soup for every family that eats it. I'm told it's eaten outside Lebanon and Syria, but I don't really know the details. I first had it at a small but terrific place in Toledo and immediately went searching for recipes. I order organic split red lentils in bulk and they keep forever.

2 cups split red lentils
approx. 5 cups unsalted turkey broth
1 small onion
1 teaspoon salt
2 teaspoons gr. coriander
2 teaspoons gr. cumin
pinch turmeric (optional)

olive oil
fresh lemon slices
red sprinkle (paprika, sumac, or za'atar)

Red lentils need to be sorted and washed, but this only takes a minute. Get a small mesh colander and set it on the counter. Slowly pour the first cup of lentils into the colander while moving it from one side to the other, watching for debris. As soon as you spot something that isn't lentil, stop, pick it out, and continue. Then rinse the whole cup under running water and dump into your sauce pan. Repeat with the second cup.

Cover the lentils with about 5 cups of unsalted turkey broth and simmer until the lentils are cooked. This varies tremendously from one source to another, depending on how the lentils were processed to remove the brown hull and split them. Some batches take only 20 min. to cook completely, and others take an hour. Obviously, if they have a longer cook time you'll need more broth, but if you have to use water it'll still be good. Check and stir. Once the lentils start to turn translucent at the edges they will stick to the bottom of the pot if you aren't stirring often at that point.

Meanwhile, slice the onion and gently fry it in olive oil till golden and sweet.

Once the lentils are completely cooked, turn off the heat and add the salt. Stir well and let sit a few minutes. Then add the coriander, cumin, onion, and the turmeric if used. Grab your handy immersion blender and whiz the whole pot till it's smooth and golden.

Ladle into bowls and garnish with a measure of good olive oil and sprinkle with your red stuff of choice: paprika, sumac, za'atar, or even cayenne.

Serve with wedges of fresh lemon. Diners might squeeze it over the bowl or into each spoonful. The lemon makes the dish; don't make it if you're out of lemons.

It's good with any Middle Eastern flatbread. The Afghan Snowshoe Naan in Alford & Duguid's Flatbreads and Flavors is a favorite.

Reheat gently while stirring. It will thicken a lot and volcano, possibly scalding you, if you don't stir while reheating.