Middle Eastern Style Three Lentil Soup With Potatoes Vegan Recipes
LEBANESE-STYLE RED LENTIL SOUP
This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
Provided by Jen Yagoobian Pfister
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
- Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
- Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g
MIDDLE EASTERN STYLE THREE-LENTIL SOUP WITH POTATOES (VEGAN)
Based this off my other lentil soup recipe. You can find most of these ingredients in Indian grocery stores, it takes longer to cook because red lentils dissolve easily but the others don't. Particularly tasty with Recipe #411190.
Provided by the80srule
Categories Lentil
Time 1h10m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put all of the ingredients EXCEPT the cumin, turmeric, cayenne, garam masala, and lemon juice into a large pot and bring to a boil.
- Lower the heat and let simmer for 45-60 minutes or until all of the lentils have dissolved. Red lentils only take about 25 minutes but pigeon peas and channa dal take longer.
- Add the lemon juice and cumin, turmeric, cayenne, and garam masala, stirring in well. Turn off the heat.
- Serve with toasted pita triangles or oyster crackers and enjoy.
Nutrition Facts : Calories 268.6, Fat 2.4, SaturatedFat 0.3, Sodium 450.1, Carbohydrate 49.6, Fiber 12.2, Sugar 3, Protein 14
LENTIL SOUP NEOMONDE
Another wonderful recipe from my favorite Middle Eastern deli. Recipe from the "Specialty of the House" column of the (Raleigh NC) News & Observer
Provided by Impera_Magna
Categories Lentil
Time 50m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Rinse lentils and pick them over, discarding any stones or debris.
- Place lentils in large stockpot and add potatoes, carrots, celery, squash, and garlic.
- Add water and bring to a boil.
- Reduce heat and simmer, stirring occasionally, for 20-30 minutes, until lentils are tender.
- Add parsley, spinach, lemon juice, olive oil, salt, and pepper.
- Return to a simmer and cook for 10 more minutes.
Nutrition Facts : Calories 221.8, Fat 11.2, SaturatedFat 1.6, Sodium 288, Carbohydrate 26.2, Fiber 7.6, Sugar 5.1, Protein 6.1
MIDDLE EASTERN VEGETABLE AND LENTIL SOUP
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
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
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- Add the carrots and toss together. Then add the lentils and toss together with the other vegetables. Finally, add in the vegetable stock and mix everything together.
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