LENTIL SOUP NEAR ME RECIPES

EGYPTIAN RED LENTIL SOUP RECIPE - FOOD.COM

Egyptian Red Lentil Soup Recipe - Food.com image

There's a Middle Eastern restaurant near me that has wonderful lentil soup. I've been looking for a recipe to recreate it at home, and this comes very close. I really like the flavor that results from cooking the spices in oil first before swirling into the finished soup. The only thing I changed from the original recipe is to omit cilantro - I don't think the soup needs it. This soup is quick, easy, inexpensive, and healthy. [From Moosewood Restaurant Daily Special]

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 1/2 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

5 cups water
1 cup dried red lentils
2 cups chopped onions
2 cups chopped potatoes
8 garlic cloves, peeled and left whole
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons fresh lemon juice

Steps:

Combine the water, lentils, onions, potatoes, and garlic in a soup pot, cover, and bring to a boil.
Reduce the heat to a simmer until everything is tender, 15 to 20 minutes. Remove from the heat, and puree until smooth.
In small saucepan on low heat, warm the oil until hot but not smoking. Add the cumin, turmeric, and salt and cook, stirring constantly for 2 to 3 minutes, until cumin is fragrant. Take care not to scorch the spices. Set aside for about a minutes or the oil will may splatter when added to the soup.
Stir the slightly cooled spices into the soup.
Add the lemon juice.

Nutrition Facts : Calories 204.2, FatContent 2.9, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 400.1, CarbohydrateContent 35.5, FiberContent 11.8, SugarContent 3.5, ProteinContent 10.2

LENTIL SOUP RECIPE | ALLRECIPES

Lentil Soup Recipe | Allrecipes image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

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

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, CarbohydrateContent 48.2 g, FatContent 10 g, FiberContent 22.2 g, ProteinContent 18.3 g, SaturatedFatContent 1.4 g, SodiumContent 130.5 mg, SugarContent 3.3 g

More about "lentil soup near me recipes"

EGYPTIAN RED LENTIL SOUP RECIPE - FOOD.COM

There's a Middle Eastern restaurant near me that has wonderful lentil soup. I've been looking for a recipe to recreate it at home, and this comes very close. I really like the flavor that results from cooking the spices in oil first before swirling into the finished soup. The only thing I changed from the original recipe is to omit cilantro - I don't think the soup needs it. This soup is quick, easy, inexpensive, and healthy. [From Moosewood Restaurant Daily Special]
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 204.2 per serving

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