Jacobs Middle Eastern Lentil Soup Recipes

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MIDDLE EASTERN LENTIL SOUP RECIPE



Middle Eastern Lentil Soup Recipe image

Healthy and full of flavor! Middle Eastern lentil soup is simple yet it has exotic flavors you won't forget! This is one of my all time favorite soups!

Provided by Analida Braeger

Categories     Soup

Time 55m

Number Of Ingredients 11

1 cup dry green lentils (rinsed)
1 1/2 Tbsp olive oil
1 onion (diced)
1 stalk celery (diced)
2 carrots (diced)
2 garlic cloves (minced)
7 cups vegetable broth
3 tsp cumin
1 tsp Kosher salt
1/8 tsp allspice
2 Tbsp lemon (fresh squeezed juice)

Steps:

  • In a soup pot heat olive oil on medium. Add the onion, celery, carrots, and garlic. Sauté until onion is translucent. Add 4 cups of broth and the lentils. Bring to a boil and cook until the vegetables are tender. Add cumin, salt, and allspice. Turn down heat to low and allow to simmer for about 30-40 minutes.
  • Using an immersion blender blend solids thoroughly.
  • Add the remaining broth and simmer for an additional 15 minutes.
  • Add the lemon juice and additional salt to taste.

Nutrition Facts : Calories 108 kcal, Carbohydrate 12 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Sodium 370 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

MIDDLE EASTERN LENTIL SOUP



Middle Eastern Lentil Soup image

A Middle Eastern lentil soup made in one pot to feed the souls of many.

Provided by Chef Tariq

Time 25m

Number Of Ingredients 8

1 cup Lentils (brown)
1 Onion (sliced)
5 Garlic (cloves)
1 tbsp Olive Oil
1 tsp Salt
1 tsp Cumin
6 cups Water
2 tbsp Lemon Juice

Steps:

  • Place pot over medium heat.
  • Add olive oil.
  • Add onion and garlic. Cook until just starting to brown.
  • Add salt and cumin. Stir.
  • Add lentils. Stir until mixed well.
  • Add 4 cups of water and allow to cook down. About 10 minutes.
  • Add remaining water, and lemon juice. Cook another 10 minutes or until lentils are soft.
  • Turn off heat, using a hand blender, puree mixture until smooth.

Nutrition Facts : Calories 128 kcal, Carbohydrate 22 g, Protein 8 g, Sodium 424 mg, Fiber 10 g, Sugar 1 g, ServingSize 1 serving

JACOB'S MIDDLE EASTERN LENTIL SOUP



Jacob's Middle Eastern Lentil Soup image

This recipe came out of our home school Bible Workbook called Genesis to Joshua. My children had to make it one day for Bible Class. For those who need a refresher...Esau came in from the wilderness after hunting and sold his birthright to Jacob for some of his soup. I have to tell you, I have never been a big lentil soup fan, but the lemon juice in this soup really brightens the flavor and I found it to be very pleasing...even my picky eaters enjoyed it!

Provided by Chef Buggsy Mate

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup dried lentils
4 cups water
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 tablespoon lemon juice

Steps:

  • Rinse lentils, discarding and stones, or blemished lentils; drain.
  • Heat oil in a large saucepan over medium-high heat until hot.
  • Add onion and bell pepper, cook and stir 5 minutes or until tender.
  • Add cumin and ground red pepper and stir 1 minute.
  • Pour in the 4 cups of water and the lentils. Bring to a boil and Reduce heat to low.
  • Cover and simmer 20 minutes.
  • Stir in salt and simmer 10 minutes more or until lentils are tender.
  • Stir in lemon juice and serve.

Nutrition Facts : Calories 251.5, Fat 7.5, SaturatedFat 1, Sodium 303.6, Carbohydrate 33.6, Fiber 15.8, Sugar 3.5, Protein 13.1

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP



Middle Eastern Vegetable and Lentil Soup image

A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors.

Provided by Melissa Gardner

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

Time 1h10m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
4 cups vegetable broth
2 cups water
1 ¼ cups lentils, picked over and rinsed
1 small eggplant, diced
2 medium zucchini, diced
1 medium tomato, chopped
lemon, zested and juiced
salt and ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
  • Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 42.1 g, Fat 5.9 g, Fiber 19 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 360.5 mg, Sugar 7.9 g

NON-FAT MIDDLE EASTERN GREENS AND LENTIL SOUP



Non-Fat Middle Eastern Greens and Lentil Soup image

The original recipe comes from Paula Wolfert's Mediterranean Grains and Greens cookbook. I have modified it so that it uses no oil. I have to watch my food budget, so I also use supermarket lentils instead of the imported ones, and bottled lemon juice instead of freshly squeezed. You can, of course, use Spanish pardina or Indian, Egyptian or Ethiopian lentils if you like, as well as freshly squeezed lemon juice. The Tuscan kale is very good with this dish, and you could add arugula, watercress or beet greens to the soup. This is a very light, savory and tasty soup that is much better tasting on the second day.

Provided by Luvkimono

Categories     Spinach

Time 1h

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

Number Of Ingredients 9

1 lb of dark lentils
1 teaspoon salt
2 quarts water or 2 quarts vegetable stock
1 medium russet potato, sliced paper thin
1 large chopped onion
1 1/2 lbs spinach or 1 1/2 lbs beet leaves
1/4 cup fresh cilantro, chopped
2 large garlic cloves, minced
1/3 cup lemon juice

Steps:

  • Wash the lentils and drain them in a colander. Put them into a soup pot with the chopped onion, garlic and salt and two quarts of water or broth, bring to a boil, skim any foam off, and cook for fifteen or twenty minutes.
  • While the lentils are cooking, wash the greens and remove the stems from the chard or kale if you are using them. Slice the greens in narrow shreds. You should have about four cups.
  • Spray a non-stick frying pan or seasoned cast iron skillet with canola spray, place it on the burner and add 1/4 cup broth from the cooking lentils to the pan. Add the cilantro and the greens, cover the pan and allow them to wilt for about five minutes. Scrape the contents of the skillet into the pan with the cooking lentils. Cook another twenty minutes or so, until the soup is thick.
  • Stir the lemon juice into the soup and serve.

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