This traditional Middle Eastern lentil soup very easy quick and delicious for 20 minutes only.
one of my favorite evening meals, especially during the winter months when we really need something to warm us up!
How to make lentil soup:
Very simple! You sauté the onions, carrots in olive oil, then add the rinsed lentils and saute those for a few minutes too. In goes all your seasoning and water ( I usually just use stock cubes and water). You can use either vegetable stock or chicken stock cubes. The entire mix comes to a boil and then continues on a rolling simmer for 25-30 minutes until all the vegetables are cooked through.
How to serve lentil soup:
With a lemon wedge on the side, green onions, and green olives some pickles, that’s how we do it, Fried pita bread croutons are optional.
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If you are asking if lentil is healthy and good for diet? The answer Yes, why?
- Lentils are good for your bones. When it comes to bone health, dairy-laden products tend to hog the spotlight.
- They’re high in magnesium They’re a good source of iron. One cup of lentil also has 6.6 milligrams of iron.
- Full of polyphenols. Polyphenols are active compounds that fight against harmful agents in the body—everything from ultraviolet rays and radiation to heart disease and cancer. So yeah, they’re a big deal.
- They’re high in protein. Good news, vegans: One cup of cooked lentils contains 18 grams of protein.
Servings For : 4-6 People Prep Time : 20 Minutes
How do I store leftover lentil soup?
In the fridge for up to 3 days, or in the freezer for up to 3 months. Either way, when reheating, just add a little water to thin it back to desired consistency.
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2 tbsp olive oil
1 yellow onion, finely diced
1-2 carrots, finely diced
1 1/2 cup red lentils
6 cups water
2 chicken or vegetable stock cubes
cumin 1 tablespoons
1 tablespoons onion powder
1 tablespoons garlic powder.
There are so many other ways to make lentil soup and Some people add different vegetables like (potatoes, zucchini) but this is my way. And so good easy and delicious.
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Heat the olive oil in a large saucepan over medium-high heat. Add the diced onion, carrot. Sauté for about five minutes until onions have softened, stirring occasionally.
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.
Add the 6 cups of water, the stock cubes, and 1 tablespoon garlic powder, 1 tablespoons onion powder, 1 tablespoon cumin. plus any salt I’d needed. 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.
This step optional:- Once the soup is totally cooked through, use an immersion blender or a normal blender (And blend in batches), and blend the soup to desired consistency. I like it creamy and smooth but with a few chunks of veggies.
Serves hot, enjoy