Middle Eastern Vegetable And Lentil Soup Recipes
MIDDLE EASTERN LENTIL SOUP RECIPE
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
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
SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)
This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time.* You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas.
Provided by chef FIFI
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain lentils.
- In a large pot, combine all ingredients.
- Bring to a boil, then let simmer on medium/low for about 35 minutes.
- Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
- Serve in with lemon wedges, on side.
- Enjoy!
Nutrition Facts : Calories 173.4, Fat 1.1, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 30.1, Fiber 5.5, Sugar 0.6, Protein 12.2
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- Start by peeling and chopping the onions and potatoes into large chunks. If you don't want to blend the soup at the end, then dice them into smaller cubes
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