Syrian Style Lentil And Spinach Soup Recipes

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SYRIAN-STYLE LENTIL AND CHARD SOUP



Syrian-Style Lentil and Chard Soup image

We grow our chard year-round in the fog where we live and this is one of our favorite ways to prepare it. This is vegan-friendly. You can adjust the ingredients according to taste and what's on hand. Do use the nutritional yeast (or substitute vegetable broth) for a richer taste. For color, you could add diced carrots and cook them with the chard.

Provided by One Happy Woman

Categories     Greens

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 cup lentils
1 onion
3 -4 garlic cloves
2 tablespoons olive oil
3 tablespoons nutritional yeast
6 -7 cups water
1 bunch chard leaves, with stems
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon lemon pepper
1/2 cup lemons or 1/2 cup lime juice
salt, to taste

Steps:

  • Sort and wash the lentils and cook in the water or vegetable broth with the spices and the nutritional yeast, if you choose that option.
  • Meanwhile, chop the onions, garlic and chard and saute in the olive oil, briefly, then cover and turn heat to low to steam the chard.
  • When the lentils are nearly done, add the chard/onion mixture, cover and simmer until lentils are soft. Adjust the amount of water as needed.
  • Add salt to taste.
  • With a stick blender or in a food processor blend the soup partially.
  • Finish with lemon/lime juice to taste. Do not add the juice until the lentils are completely cooked.

MOROCCAN LENTIL SOUP



Moroccan Lentil Soup image

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

2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
½ cup diced carrots
½ cup chopped celery
1 teaspoon garam masala
1 ½ teaspoons ground cardamom
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
1 tablespoon olive oil

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

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