Middle Eastern Lentil Soup Recipe

Middle Eastern Lentil Soup Every Little Crumb

WEBJan 13, 2020 · Rinse the lentils well, removing any debris. Add to the saucepan, and saute for three minutes, stirring constantly so they don't …

1. Heat the olive oil in a large saucepan over medium high heat. Add the diced onion, carrot and potato. Sautee for about five minutes until onions have softened, stirring occasionally.
2. Rinse the lentils well, removing any debris. Add to the saucepan, and saute for three minutes, stirring constantly so they don't stick to the bottom of the pan.
3. Add the six cups of water, the stock cubes, and all the dried herbs plus the salt and pepper.(The dried mint all the way through to black pepper). Let the soup come to a boil, stirring occasionally, then reduce heat to medium and let the mixture cook uncovered for 25-30 minutes, or until lentils and vegetables are cooked through.
4. In a separate small skillet, add the butter and let it melt over medium heat, then add the flour, and whisk constantly until the mixture bubbles and thickens slightly. Add this to the lentil soup pot.

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Easy Middle Eastern Red Lentil Soup Recipe Healthy …

WEBDec 14, 2020 · Stir in the remaining ingredients except for parsley. Bring the soup to a boil, then cover and reduce heat to low. Cook for 20-25 …

1. Heat the oil in a large pot or Dutch Oven.
2. Sauté the onion, garlic and carrots for 3-4 minutes, until softened and slightly golden.
3. Stir in the remaining ingredients except for parsley.
4. Bring the soup to a boil, then cover and reduce heat to low. Cook for 20-25 minutes, or until lentils are tender and soup has thickened.

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Arabic Lentil Soup The Lemon Bowl®

WEBNov 28, 2023 · Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 30-60 seconds. Add lentils to the pan and heat 1-2 minutes to …

1. Heat oil in a large soup pot over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper to taste.
2. Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 30-60 seconds. Add lentils to the pan and heat 1-2 minutes to slightly toast. Pour in the chicken broth, water and lemon juice then bring pot to a boil. Reduce heat to low and simmer until lentils are tender, about 30-45 minutes.
3. Right before serving, place soup in a blender and pulse until smooth and creamy, about 90 seconds. Return soup to the pot and season with additional, salt, pepper and lemon juice to taste before serving warm.

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