LENTIL SOUP IN ARABIC RECIPES

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ARABIC LENTIL SOUP RECIPE - FOOD.COM



Arabic Lentil Soup Recipe - Food.com image

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!

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

2 cups brown lentils
2 quarts chicken stock (or your choice)
1 large onion, quartered
2 tablespoons garlic, chopped or sliced
1 medium tomatoes, quartered
2 tablespoons butter, less if desired
1 medium onion, sliced thinly
1 teaspoon cumin, to taste

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, FatContent 8.5, SaturatedFatContent 3.6, CholesterolContent 19.8, SodiumContent 491.9, CarbohydrateContent 56, FiberContent 20.5, SugarContent 8.8, ProteinContent 25.4

ARABIC LENTIL SOUP - THE LEMON BOWL®



Arabic Lentil Soup - The Lemon Bowl® image

Arabic lentil soup is made with hearty vegetables and brown lentils simmered with warm spices like cinnamon and cumin then blended until smooth.

Provided by Liz DellaCroce

Categories     Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 medium onion (diced)
2 medium carrots (peeled and diced)
3 stalks celery (diced)
4 cloves garlic (minced)
2 teaspoons cumin
2 teaspoons cinnamon
1/2 teaspoon cayenne
1 cup brown lentils (uncooked)
4 cups chicken broth
2 cups water
1/4 cup lemon juice
salt and pepper (to taste)

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : ServingSize 16 ounces, Calories 255 kcal, CarbohydrateContent 40 g, ProteinContent 15 g, FatContent 5 g, SaturatedFatContent 1 g, SodiumContent 924 mg, FiberContent 17 g, SugarContent 5 g

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