MIDDLE EASTERN LENTIL SOUP
A Middle Eastern lentil soup made in one pot to feed the souls of many.
Provided by Chef Tariq
Time 25m
Number Of Ingredients 8
Steps:
- Place pot over medium heat.
- Add olive oil.
- Add onion and garlic. Cook until just starting to brown.
- Add salt and cumin. Stir.
- Add lentils. Stir until mixed well.
- Add 4 cups of water and allow to cook down. About 10 minutes.
- Add remaining water, and lemon juice. Cook another 10 minutes or until lentils are soft.
- Turn off heat, using a hand blender, puree mixture until smooth.
Nutrition Facts : Calories 128 kcal, Carbohydrate 22 g, Protein 8 g, Sodium 424 mg, Fiber 10 g, Sugar 1 g, ServingSize 1 serving
LEBANESE-STYLE RED LENTIL SOUP
This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
Provided by Jen Yagoobian Pfister
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
- Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
- Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g
MIDDLE EASTERN LENTIL SOUP
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
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.
RED LENTIL SOUP
You can cook this easy Red Lentil Soup in your Instant Pot, Ninja Foodi, or on the stovetop! It's naturally gluten-free, vegan, and high in protein!
Provided by Rika
Categories Soup
Number Of Ingredients 10
Steps:
- Press the "Sauté" function key then "Normal". When Instant Pot displays "Hot", heat oil and cook onion for about 6 minutes or until translucent. Add garlic, cumin, coriander, turmeric, stir for 1 minute.
- Stir in the red lentils, and broth. Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning.
- Secure the lid and set it to manual on high for 8 minutes. After the cooking cycle finished, quickly release the pressure.
- Open the lid. Stir the soup. No blending necessary unless you want it to be really smooth. Adjust seasoning with salt and pepper if necessary. If the broth is too thick, add about 1 cup of warm broth and stir to combine. Serve with lemon juice.
Nutrition Facts : Calories 166 kcal, Carbohydrate 26 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Sodium 592 mg, Fiber 11 g, Sugar 3 g, ServingSize 1 serving
MIDDLE EASTERN LENTIL SOUP RECIPE
Healthy and full of flavor! Middle Eastern lentil soup is simple yet it has exotic flavors you won't forget! This is one of my all time favorite soups!
Provided by Analida Braeger
Categories Soup
Time 55m
Number Of Ingredients 11
Steps:
- In a soup pot heat olive oil on medium. Add the onion, celery, carrots, and garlic. Sauté until onion is translucent. Add 4 cups of broth and the lentils. Bring to a boil and cook until the vegetables are tender. Add cumin, salt, and allspice. Turn down heat to low and allow to simmer for about 30-40 minutes.
- Using an immersion blender blend solids thoroughly.
- Add the remaining broth and simmer for an additional 15 minutes.
- Add the lemon juice and additional salt to taste.
Nutrition Facts : Calories 108 kcal, Carbohydrate 12 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Sodium 370 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MIDDLE EASTERN RED LENTIL SOUP
This recipe is a family tradition that my mother recieved from her mother who recieved it from her mother, all the way back. It is a easy quick soup to make that is very filling and very delicious. Its great with some pieces of bread thrown in.
Provided by benzee
Categories Lentil
Time 40m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place oil in a sauce or soup pot on medium heat.
- After 2 minute put roughly chopped garlic in and saute until they just start to turn brown.
- Add lentils cumin nutmeg and coriander and mix into oil for about a minute Add water and put on high heat until it boils.
- Keep on medium heat for 30 minute Add salt, squeeze lemon and serve piping hot.
Nutrition Facts : Calories 442.3, Fat 20.5, SaturatedFat 3.1, Sodium 4667.4, Carbohydrate 49.4, Fiber 9.4, Sugar 0.2, Protein 19.8
ARABIC LENTIL SOUP
Naturally gluten free and vegan, comes together easily in one big pot and is made with simple ingredients that pack in a flavourful punch! Enjoy as is - thick and slightly chunky or blend up into your desired consistency as you see fit. You can't go wrong either way!
Provided by A Saucy Kitchen, Sarah Nevins
Categories Soups & Stews
Time 50m
Number Of Ingredients 12
Steps:
- Warm the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the chopped onion and carrots. Sauté for 5-7 minute.
- Stir in the garlic, turmeric, ginger and cumin. Cook, stirring often to keep the garlic from burning, another 2 minutes.
- Add the lentils, rice and stock. Mix well to combine. Cook about 30-35 minutes until the lentils are soft.
- Stir in parsley and lemon juice. Turn off the heat and move the pot off of the heat source.
- Use an immersion blender to process until you reach your desired consistency. Tip: You can also transfer the soup to a traditional blender if needed. Just make sure to only blend the soup and in batches making sure not to overfill the blender open the lid of the blender carefully and away from your face as it will likely be steamy.
- Alternatively, you can enjoy this as a chunky soup without blending if you prefer.
- Taste and season as you see fit (more salt, lemon juice, etc). Don't be afraid to add more lemon juice as it really makes this soup pop! Serve and enjoy.
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- Heat oil in a large pot or Dutch Oven. Add onion, garlic and carrots and cook for 2-3 minutes, until softened, stirring frequently.
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- Add more salt and pepper, if needed to taste. Serve with lemon juice, (adding 1 tsp per bowl makes it taste amazing). Garnish with parsley.
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5/5 (4)Calories 211 per servingCategory Main Course, Soup
- Bring the soup to a boil, then cover and reduce heat to low. Cook for 20-25 minutes, or until lentils are tender and soup has thickened.
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Reviews 4Estimated Reading Time 3 mins
- Heat oil in stockpot over medium heat. Add onion and garlic and saute until starting to take on a light golden color.
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- Take soup off the heat. Using an immersion blender, blend until smooth with just a few chunks of onion. (Note, for those that do not have an immersion blender- you may skip this step for a chunkier soup OR may use a regular blender)
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MIDDLE EASTERN STYLE RED LENTIL SOUP - RECIPES
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Category SoupsEstimated Reading Time 2 mins
- Prep the veggies: halve, peel, and dice the onion. Peel the carrots, then finely dice. Finely chop the celery. Mine or grate the garlic. Zest the lemon, then slice into wedges. Thinly slice the mint, reserving a few leaves for garnish.
- Heat 1 tablespoon oil in a large pot over medium high heat. Add the onion, garlic, celery, and carrot and cook, tossing, 45 minutes, until softened. Add the cumin and cook 30 seconds, until fragrant. Season with salt and pepper.
- Add the tomatoes and the dried mint to the pot. Using a potato masher or wooden spoon break up the tomatoes until almost smooth. Add the lentils, vegetable stock concentrate, and 2 cups water to the pot. Bring to a boil, then reduce to a simmer for 2530 minutes, stirring occasionally, until lentils are tender. Season with salt and pepper.
- Remove the bay leaf from the pot. Add the chopped mint and a squeeze of lemon and stir to combine.
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5/5 (12)Category SoupCuisine Middle EasternCalories 233 per serving
- Heat the olive oil in a large saucepan over medium high heat. Add the diced onion, carrot and potato. Sautee for about five minutes until onions have softened, stirring occasionally.
- Rinse the lentils well, removing any debris. Add to the saucepan, and saute for three minutes, stirring constantly so they don't stick to the bottom of the pan.
- Add the six cups of water, the stock cubes, and all the dried herbs plus the salt and pepper.(The dried mint all the way through to black pepper). Let the soup come to a boil, stirring occasionally, then reduce heat to medium and let the mixture cook uncovered for 25-30 minutes, or until lentils and vegetables are cooked through.
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From lovingitvegan.com
Ratings 40Calories 251 per servingCategory Appetizer, Gluten-Free, Soup
- Peel and chop the onion and add to a pot with the olive oil and cumin and sauté until slightly softened.
- Add the carrots and toss together. Then add the lentils and toss together with the other vegetables. Finally, add in the vegetable stock and mix everything together.
- Bring to the boil and then reduce heat, cover the pot and simmer until the lentils are cooked (they should be soft).
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4.3/5 (11)Total Time 25 minsCategory SoupCalories 402 per serving
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