Middle Eastern Style Three Lentil Soup With Potatoes Vegan Recipes

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.

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!

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

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.