Lentil Soup With Crispy Pita
The perfect soup recipe on a cold winter day with a crispy Toufayan pita to pair perfectly with it.
Separate the front and back of each pita, then slice them into 1-inch strips; deep-fry the strips in oil until they turn golden. Remove from the oil and place them on a plate lined with paper towels. Season with salt and za’atar; set aside.
Heat olive oil in a soup pot; add chopped onions and minced garlic and cook until softened. Add chopped cilantro stems, ground coriander, salt, and pepper, cooking until the mixture becomes fragrant.
Add lentils and vegetable stock, bringing it to a boil. Reduce the heat and simmer for 20 minutes or until the lentils are tender.
Stir Swiss chard and lemon juice into the lentil soup, continuing to cook for a few more minutes until the Swiss chard is wilted and tender; remove from heat, adjust seasonings if needed, and ladle the soup into bowls. Garnish with crispy pita chips and cilantro leaves. Serve immediately.
Ingredients
Directions
Separate the front and back of each pita, then slice them into 1-inch strips; deep-fry the strips in oil until they turn golden. Remove from the oil and place them on a plate lined with paper towels. Season with salt and za’atar; set aside.
Heat olive oil in a soup pot; add chopped onions and minced garlic and cook until softened. Add chopped cilantro stems, ground coriander, salt, and pepper, cooking until the mixture becomes fragrant.
Add lentils and vegetable stock, bringing it to a boil. Reduce the heat and simmer for 20 minutes or until the lentils are tender.
Stir Swiss chard and lemon juice into the lentil soup, continuing to cook for a few more minutes until the Swiss chard is wilted and tender; remove from heat, adjust seasonings if needed, and ladle the soup into bowls. Garnish with crispy pita chips and cilantro leaves. Serve immediately.
