Red Lentil Vegetable Soup

This recipe is from Laila’s mother, who, being of mixed diasporic ancestry (partly Kurdish Damascene, partly Circassian, partly Palestinian), inherited an amalgamated culinary repertoire. It is her most requested recipe. Here, we provide a slightly adapted version. The secret is to take the time to caramelize the onions first before proceeding: Don’t be tempted to skip this step or the soup won’t come out the same. The soup makes good use of the pulp of a cored koosa