MOROCCAN LENTIL SOUP
Thick, delicious and nutritious, especially in the winter!
Provided by Grace and Mae
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
- Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
- Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
Nutrition Facts : Calories 328.8 calories, Carbohydrate 56.5 g, Fat 3.6 g, Fiber 18 g, Protein 18.3 g, SaturatedFat 0.5 g, Sodium 317 mg, Sugar 4.8 g
ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)
This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.
Provided by MissGleasonSanchezApostolides
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
- Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 39.8 g, Fat 2.6 g, Fiber 19.3 g, Protein 17 g, SaturatedFat 0.4 g, Sodium 46.4 mg, Sugar 2.5 g
MY OMAS LENTIL SOUP
This is one of my all time favorite soups. It is thick and hearty. It is a recipe that I grew up with. You can tinker around with it, but I have always loved that it is so simple. I have guessed at the prep time and cooking time as the soup can simmer for a while after it is done. Can omit wurst and sub vegetable broth for chicken if you want to make it vegetarian.
Provided by buzzonesbirdie
Categories Lentil
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Add first 3 ingredients to a large pot.
- Add 3 cups of broth.
- Cook over medium heat stirring occasionally until everything is tender.
- You may need to add some more broth or water as it is absorbed.
- 30 minutes before you want to serve it add the wurst or hot dogs if you wish and let them cook through.
- Serve with hearty bread and a salad.
Nutrition Facts : Calories 585.9, Fat 26.4, SaturatedFat 8.9, Cholesterol 56.8, Sodium 1061.2, Carbohydrate 56.8, Fiber 20.1, Sugar 3.1, Protein 29.8
MAHA'S LENTIL SOUP
Yes, another lentil soup recipe but this one looks really good. Compliments of Yankee Magazine. I am trying it soon. The recipe says to "Squeeze the lemons over the soup only after you've ladled it into the bowl. If the juice sits in the soup too long, or you reheat it, it ruins everything."
Provided by chefmopotts
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over medium-high heat, saute onions in 1/2 C oil until translucent.
- Add carrots and garlic and cook 2 to 3 minutes.
- Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes.
- Add lentils and stir well to coat.
- Add water to cover the ingredients by 3 inches (about 8 cups).
- Stir in cumin.
- Cook about 30 minutes, or until lentils are al dente (softened but not completely cooked).
- Season with approximately 1 Tbs. salt.
- Add Swiss chard and cook about 10 minutes.
- Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.
- In a saute pan over medium-high heat, cook pasta in 1 Tbs. oil until lightly browned, about 2 minutes.
- Add pasta to soup and cook about 8 minutes.
- Ladle into bowls and squeeze about 1 Tbs. fresh lemon juice over each serving. Serve with pita chips or unseasoned croutons.
Nutrition Facts : Calories 451.1, Fat 16.7, SaturatedFat 2.3, Sodium 1010.8, Carbohydrate 60.2, Fiber 21.7, Sugar 5.8, Protein 19.1
SUAD SHALLAL'S IRAQI LENTIL SOUP WITH MEATBALLS
This recipe came to The Times in a 2004 article about iftar, the breaking of the fast during Ramadan, the monthlong Muslim holiday during which observers abstain from food and drink from sunrise to sunset. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. It is adapted from a recipe belonging to Suad Shallal, who moved with her family from Iraq to the United States, in 1966. It was served at her son Andy's restaurant, Mimi's American Bistro in downtown Washington, each day during Ramadan. (The restaurant is now closed.) Mrs. Shallal's recipe calls for ground allspice, but feel free to experiment with other spices found in Middle Eastern cooking like cumin, coriander, cardamom and turmeric. And don't forget to taste and season with salt as you go.
Provided by Joan Nathan
Categories pastas, soups and stews, appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
- Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
- Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
- Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 19 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 1116 milligrams, Sugar 8 grams, TransFat 1 gram
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