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Arabic Lentil Soup

June 11, 2016

Arabic Lentil soup 

 

 

This is a Middle Eastern favourite, healthy and a very flavourful soup. This recipe will give you the restaurant equivalent style. Very easy! 

This recipe serves 4.

You will need:
•1 large onion chopped finely
•3-4 garlic cloves minced
•2 carrots chopped
•1 and 1/2 cup split red lentil/masoor dal
•1-2 tablespoon olive oil
•3 cubes chicken stock (vegetarians replace it with vegetable stock cubes)
•9 cups hot water
•1/2 teaspoon turmeric powder (optional for colour)
•1/2 teaspoon cumin powder
•Salt and pepper to taste
•Garnish Options: Croutons, fried pita bread, Chopped parsley, or lemon wedges 

Method
•In a deep pot, heat the olive oil and sauté the onions and garlic. Once it softens add in the carrots and sauté for about 5 minutes in a medium flame. Do not let these brown.

•Add the washed and drained lentils next. 

•Pour the hot water and add the stock cubes. 

•Keep the pot tightly shut and allow it to simmer for 40-50 minutes. 

•Next, you allow it to cool down for 15-20 minutes. You then pour it into a food processor or a blender and pulse it till it becomes smooth consistency as seen in the picture. 

•This blended soup is to be poured into another pot and should be simmered for an additional 15 minutes. Add the turmeric, cumin and pepper powders. 

•Check the salt before you add any because the stock gives a good amount of salt.

•Garnish with chopped parsley and serve with croutons or fried/baked pita bread. Serve chaud!

 

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