Crushed Lentil Soup Food

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CRUSHED LENTIL SOUP - SHAWRBAT 'ADAS MAJROOSHA



Crushed Lentil Soup - Shawrbat 'adas Majroosha image

This recipe is just like the crushed lentil soup you find at most Lebanese restaurants. My 4 year old son loves this soup!

Provided by Mara232

Categories     Lentil

Time 40m

Yield 6 cup, 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 large onions, chopped
8 cups water
1 cup split lentils, rinsed
2 teaspoons salt
1 teaspoon cumin
1 teaspoon ground coriander seed
1/2 teaspoon pepper
1 pinch saffron
2 tablespoons white rice, uncooked
1/4 cup lemon juice

Steps:

  • Heat oil in a saucepan and sauté onions and hot pepper over medium heat for 10 minutes.
  • Add remaining ingredients, except lemon juice, and bring to boil.
  • Cover and cook over medium heat for 25 minutes.
  • Puree.
  • Return to saucepan and reheat.
  • Stir in lemon juice and then serve.

LENTIL SOUP



Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

  • In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  • Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

MIDDLE EASTERN LENTIL SOUP



Middle Eastern Lentil Soup image

Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.

Provided by bc

Time 50m

Yield Serves 6

Number Of Ingredients 9

1 tbsp oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 1/2 cups of red/yellow lentils
8 cups of chicken/vegetable stock
1 tsp turmeric
1 1/2 tsp ground cumin
Handful of chopped flat-leaf parsley
Juice of half a lemon

Steps:

  • Heat oil in a pan and gently fry the chopped onions for 5 minutes.
  • Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
  • Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
  • Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
  • No blending is necessary unless you want it really smooth.
  • Serve with chunks of crusty bread.

CRUSHED LENTIL SOUP



Crushed Lentil Soup image

This soup is easy to make , nourishing and warming specially in cold days and night . This recipe use crushed lentil , there are several kinds of lentil , see the photo , the best one is the red peeled , crushed into 2 halves . If there's no crushed lentil at the local market , you can crush it with the electrical grinder of...

Provided by manhal rashdan

Categories     Other Soups

Time 50m

Number Of Ingredients 9

2 c crushed lentil
1 onion chopped fine
1 c oil for frying
1/2 c chopped parsley
1 c chopped potato cubes
1 1/2 l water
1 Tbsp cumin
1 Tbsp turmeric
salt to taste

Steps:

  • 1. Wash lentil well and drain water
  • 2. Put oil in a suitable pot on the stove and fry the onion for 3 minutes , or until onions color becomes transparent.add diced potatoes and lentil mix well until lentil's color become light orange ( about 5 minutes ).
  • 3. Add water and bring to boil . lower the heat and remove the white foam that appears on surface . cover the pot and let it cook for another 20 minutes . If you notice it's thick you can add more hot water gradually .
  • 4. Remove the pot off fire , let it cool , then put the soup in blender and blend until it become smooth . ignore this step if you like it as is .
  • 5. Heat the soup before serving , add cumin, turmeric, salt and parsley . I like it with little lemon juice.

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