Palestinian-style Öennenzop

Ingredients

In this Palestinian adaptation of Öennenzop, we incorporate the vibrant flavors of Palestinian cuisine. The original Luxembourgian dish is traditionally made with potatoes, but in this version, we replace them with red lentils to create a heartier and more nutritious soup. Additionally, we infuse the soup with Middle Eastern spices like cumin, coriander, and turmeric, giving it a distinct Palestinian flavor profile. We alse have the original recipe for Öennenzop, so you can check it out.

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the red lentils under cold water until the water runs clear.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Add the ground cumin, ground coriander, and ground turmeric to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
5. 5.
   Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. If using a countertop blender, blend in batches and be cautious of the hot liquid.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Palestinian-style Öennenzop hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Red lentils — Rinse the lentils thoroughly before using to remove any debris or impurities.
• Ground cumin, coriander, and turmeric — For enhanced flavor, consider toasting the spices in a dry pan for a minute before adding them to the soup.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a chunkier texture, reserve a portion of the cooked lentils and vegetables before blending, then add them back into the soup after blending.

Serving advice

Serve the Palestinian-style Öennenzop as a comforting main course, accompanied by warm pita bread or crusty Arabic bread. It pairs well with a dollop of creamy yogurt or a drizzle of extra virgin olive oil for added richness.

Presentation advice

Garnish the soup with a sprinkle of ground cumin or a few whole cumin seeds for an attractive presentation. Serve it in individual bowls, allowing the vibrant orange color of the soup to shine through.