Shared by Adeena Bleich and Sharon Fargo
![Two bowls of soup with cilantro, toasted bread, atop yellow and blue tablecloth.](https://images.prismic.io/jewishfoodsociety/0a491343-80cf-41a7-a044-5cc82d68c575_JFS_2862.jpeg?auto=compress,format&rect=23,0,1455,1000&w=1600&h=1100)
This recipe was shared by Adeena Bleich and Sharon Fargo. Read more about their family in "The Lentils That Sustained a Family as They Fled Syria" and try their recipe for harissa (overnight chicken with wheat berries).
Place the oil into a pot over medium heat and add the onions. Saute the onions for 5-8 minutes until softened and translucent, mixing often.
Add the red lentils, ground coriander, paprika, water, cilantro and kosher salt. Mix well and bring the mixture to a boil. Reduce heat to low, cover with a lid and cook on a simmer for about 25 minutes or until the lentils have broken down and the soup thickens.
Serve the soup hot with bread on the side.