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
ARABIAN YELLOW LENTIL SOUP
This is very easy to make and doesn't take long, so it's great if you've had a long day and just want something hot. It is less heavy than the European lentil soup, and is often served as an appetizer. Goes well with crispy garlic bread. Optional: For extra flavor fry a finely chopped onion until almost golden before adding the other ingredients. The recipe works fine without the onion. This just gives it an extra kick.
Provided by Stripelove
Categories Lentil
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Simply place all the ingredients, except the lemon juice, into a pot and let them boil until the lentils are well cooked.
- Some people prefer to smoothen this with a blender while others like to still see the lentils, so this part is up to you.
- Add the lemon juice just before serving.
- (I have met people who prefer the soup without the lemon juice, so you might want to try it out on a small portion first to see which way you like best).
- For Vegetarian option use Vegetable broth.
Nutrition Facts : Calories 186.2, Fat 3.4, SaturatedFat 0.9, Cholesterol 7.6, Sodium 365.9, Carbohydrate 25.6, Fiber 7.9, Sugar 4.8, Protein 13.1
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.
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.
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