If technique is not your strength, and you don't want to slave over the stove, this dish is for you. Here's how you do it: you chop up a few veggies and herbs, dump them in a large sauce pan with lentils, water, a can of diced tomatoes, and some ground spices, bring it to a boil, and then simmer for an hour. It sits on the stove for a while because the lentils need time to soften, but once you turn it to a simmer, your work is done.
Jack comments that you can play with the herbs, and I think next time I'll try it with some cumin rather than tumeric. I did add a couple shakes of ground sumac to give a hint of a lemony flavor, and I think it worked. (Thanks Lebanese Taverna cooking class for that tip. Your lentil soup rocks BTW.) In fact, I think I might take another idea from Lebanese Taverna and also add in some potato chunks next time. Wait. Maybe I should just find the Lebanese Taverna recipe and follow it...
Anywho, I'm going with 3 stars for this dish. It's good. Not fabulous. But good. It's a nice hearty soup, with plenty of nutrients, and it's super easy to make. Nothing wrong with that.
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