YEMENI LENTIL SOUP
Yemeni Lentil Soup is a spicy, tomato-based lentil soup which is delicious when accompanied by fresh bread. Lentils are a hearty and healthy option for lunch or dinner. Found on Queen of Sheba.
Provided by Annacia
Categories Lentil
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Rise and pick through lentils thoroughly and set aside.
- Heat oil in a saucepan over medium heat and add onion, garlic, chili, and bell pepper. Cook until the onion is clear and slightly brown.
- Add lentils and cook for a minute until slightly brown, being careful not to burn. Add tomato, cumin, coriander, turmeric, salt, and black pepper. Quickly add water and maintain medium heat.
- Cover saucepan and let boil. Lentils should absorb water and become soft in about 1 hour. Add more water if needed. Lentils are cooked through when they are completely soft.
- Garnish with fresh cilantro and serve with bread or a dollop of unsweetened yogurt.
ARABIC LENTIL SOUP
This recipe was inspired by the lentil soup at this falafel place where I used to live. I have always had trouble finding lentil soup recipes that were more of this Middle Eastern type, so thought I'd share mine!
Provided by Glorypea
Categories Lentil
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash lentils thoroughly and soak if desired.
- I never soak them, and they always seem to cook up quickly.
- Bring stock to a boil.
- Add quartered onion, garlic, tomato and lentils.
- Return to boil, then lower heat and allow to simmer, partially covered, until lentils are tender.
- The amount of time will depend on the freshness of the lentils and whether or not they were soaked, but plan on an hour to an hour and a half.
- Over-cooking wouldn't be a problem since this is a blended soup, but under-cooking would.
- As lentils approach tenderness, melt butter in a small frying pan over medium-low heat.
- Add thinly sliced onion and allow to fry until very dark brown.
- Add cumin, saute briefly.
- Add mixture to soup and stir through.
- Ladle one ladle-full of soup at a time into a blender or food processor.
- Using a dishtowel, hold lid down and process soup until homogenous.
- When soup has been completely pureed, return to a pot and reheat until ready to serve.
- Enjoy!
Nutrition Facts : Calories 402.4, Fat 8.5, SaturatedFat 3.6, Cholesterol 19.8, Sodium 491.9, Carbohydrate 56, Fiber 20.5, Sugar 8.8, Protein 25.4
GRANNY FRASER'S LENTIL SOUP
A is a surprisingly delicious simple healthy hearty lentil soup recipe from my Grandmother, and it's so cheap to make.
Provided by dawnydumps
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil the water, add the stock cubes.
- Once they have dissolved, add the lentils and simmer.
- Whilst the lentils are simmering, chop the potatoes first and add to the lentils, then the carrots and lastly the leek.
- Cook until the vegetables are soft, usually 20-30 mins depending on the size of the veg.
- Variations-
- *add ham/bacon.
- *fry the leeks in butter before adding to the soup.
- *keep it chunky or whiz with a hand-held blender.
- Once pureed this soup freezes. To defrost simply cover the bottom of a pot with water, put the frozen soup in it and gently heat until the soup is warmed through.
- I always make double to freeze and it rarely sees the freezer.
Nutrition Facts : Calories 215.8, Fat 1.1, SaturatedFat 0.2, Sodium 25.7, Carbohydrate 41.1, Fiber 6.9, Sugar 2.1, Protein 12.2
HAWAIJ VEGETABLE SOUP
Hawaij is a Yemenite curry blend that may include coriander, cumin, turmeric, saffron, black peppercorns, and cardamom. It makes a delicious, fragrant, and beautiful soup. Hawaij can be purchased at World Market or at a well-stocked kosher grocery market.
Provided by Sprice
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
- Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 34.4 g, Fat 4.4 g, Fiber 6.5 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 133.1 mg, Sugar 5.1 g
KURDISH SPICY LENTIL SOUP
Make and share this Kurdish Spicy Lentil Soup recipe from Food.com.
Provided by Stacia_
Categories Lentil
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot.
- Cover, bring to a boil, and skim carefully.
- Add the vegetables, tomato paste, and hot peppers.
- Cook, covered, for 1 hour.
- Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.
Nutrition Facts : Calories 154.9, Fat 1, SaturatedFat 0.2, Sodium 92, Carbohydrate 28.8, Fiber 5.9, Sugar 3.8, Protein 9.5
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