Vegan Middle Eastern Soup Food
VEGAN MIDDLE EASTERN SOUP
This soup is very similar to the one served at my favorite vegetarian restaurant. It's creamy and sweet and is very comforting. It stores well in the refrigerator. Making this soup and salad would be a perfect weeknight supper! Please visit my blog, www.innerharmonynutrition.com for more gluten-free, healthy recipes.
Provided by InnerHarmonyNutriti
Categories Southwest Asia (middle East)
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 191.8, Fat 4.4, SaturatedFat 0.6, Sodium 482.8, Carbohydrate 36.2, Fiber 7, Sugar 6.4, Protein 5.2
MIDDLE EASTERN STYLE THREE-LENTIL SOUP WITH POTATOES (VEGAN)
Based this off my other lentil soup recipe. You can find most of these ingredients in Indian grocery stores, it takes longer to cook because red lentils dissolve easily but the others don't. Particularly tasty with Recipe #411190.
Provided by the80srule
Categories Lentil
Time 1h10m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 268.6, Fat 2.4, SaturatedFat 0.3, Sodium 450.1, Carbohydrate 49.6, Fiber 12.2, Sugar 3, Protein 14
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