Middle Eastern Lentil Soup Recipes

MIDDLE EASTERN LENTIL SOUP RECIPE

Middle Eastern Lentil Soup Recipe image

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

Ingredients

1 cup dry green lentils (rinsed)
1 1/2 Tbsp olive oil
1 onion (diced)
1 stalk celery (diced)
2 carrots (diced)
2 garlic cloves (minced)
7 cups vegetable broth
3 tsp cumin
1 tsp Kosher salt
1/8 tsp allspice
2 Tbsp lemon (fresh squeezed juice)

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 LENTIL SOUP

Middle Eastern Lentil Soup image

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

Ingredients

1 cup Lentils (brown)
1 Onion (sliced)
5 Garlic (cloves)
1 tbsp Olive Oil
1 tsp Salt
1 tsp Cumin
6 cups Water
2 tbsp Lemon Juice

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

MIDDLE EASTERN LENTIL SOUP

Middle Eastern Lentil Soup image

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

Ingredients

1 tbsp oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 1/2 cups of red/yellow lentils
8 cups of chicken/vegetable stock
1 tsp turmeric
1 1/2 tsp ground cumin
Handful of chopped flat-leaf parsley
Juice of half a lemon

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.

MIDDLE EASTERN RED LENTIL SOUP

Middle Eastern Red Lentil Soup image

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

Ingredients

1 (1 lb) bag red lentil (mid-eastern type)
10 cloves garlic
4 tablespoons kosher salt
2 tablespoons cumin
1 teaspoon nutmeg
1 teaspoon coriander
1/2 cup oil
1 whole lemon
8 cups water

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

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

Middle Eastern Vegetable and Lentil Soup image

A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors.

Provided by Melissa Gardner

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
4 cups vegetable broth
2 cups water
1 ¼ cups lentils, picked over and rinsed
1 small eggplant, diced
2 medium zucchini, diced
1 medium tomato, chopped
lemon, zested and juiced
salt and ground black pepper to taste

Steps:

Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 42.1 g, Fat 5.9 g, Fiber 19 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 360.5 mg, Sugar 7.9 g

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)

Shorbat Adas(Middle Eastern Lentil Soup) image

This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time. You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas.

Provided by chef FIFI

Categories Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

8 cups water
1 1/2 cups small red lentils
3 Maggi chicken cubes
1/2 cup finely diced onion
1 garlic clove (grated)
1 1/2 teaspoons fresh parsley
3/4 teaspoon cumin
1/2-1 teaspoon turmeric

Steps:

Wash and drain lentils.
In a large pot, combine all ingredients.
Bring to a boil, then let simmer on medium/low for about 35 minutes.
Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
Serve in with lemon wedges, on side.
Enjoy!

Nutrition Facts : Calories 173.4, Fat 1.1, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 30.1, Fiber 5.5, Sugar 0.6, Protein 12.2

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