Middle Eastern Style Three Lentil Soup With Potatoes Vegan Food

MIDDLE EASTERN STYLE THREE-LENTIL SOUP WITH POTATOES (VEGAN)

Steps:

• Put all of the ingredients EXCEPT the cumin, turmeric, cayenne, garam masala, and lemon juice into a large pot and bring to a boil.
• Lower the heat and let simmer for 45-60 minutes or until all of the lentils have dissolved. Red lentils only take about 25 minutes but pigeon peas and channa dal take longer.
• Add the lemon juice and cumin, turmeric, cayenne, and garam masala, stirring in well. Turn off the heat.
• Serve with toasted pita triangles or oyster crackers and enjoy.

SHAWRBAT 'ADAS MAA BANADOURA (LENTIL AND TOMATO SOUP)

Steps:

• Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
• In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
• Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.

VEGAN MIDDLE EASTERN SOUP

Steps:

• Heat oil and saute onions until brown.
• Add vegetables and spices. Pour enough water to barely cover the vegetables.
• Cover and let it to boil. Reduce heat and simmer until the vegetables are tender.
• Add chickpeas, salt and pepper and cook another 15 minutes.
• Infuse love and serve with cilantro or parsley on top!