Arabic Lentil Soup
Middle Eastern red lentil soup served with fresh parsley or coriander and a generous drizzle of lemon is all you need to warm up your body and soul.
Servings: 4 people
Calories: 204kcal
Ingredients
- 1 medium onion finely chopped
- 1 garlic clove minced
- 2 carrots finely chopped
- 1 celery stalk finely chopped
- 1 tomato
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon turmeric
- 1 cup red lentils rinsed and picked over
- 4 cup vegetable broth
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro
- Lemon to serve
Instructions
- Heat some olive oil in a big pot over medium heat. Add the onion and cook for 2-3 minutes.
- Add finely chopped garlic, carrot, celery, and tomato. Cook for 7-8 minutes while you keep stirring regularly.1 medium onion, 1 garlic clove, 2 carrots, 1 celery stalk, 1 tomato
- Add spice mix and red lentils. Stir well and cook for 1-2 minutes.1 teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon ground cinnamon, ¼ teaspoon turmeric, 1 cup red lentils
- Add the vegetable stock, bring to a simmer and cook for 20 minutes or until the lentils and completely cooked.4 cup vegetable broth
- Add salt and pepper to taste.Salt and pepper to taste
- Using an immersion blender or hand blender, half blend the soup or blend until you have the desired consistency.
- Serve with drizzled lemon and chopped coriander or parsley.¼ cup chopped fresh cilantro, Lemon to serve
Nutrition
Calories: 204kcal | Carbohydrates: 38g | Protein: 13g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 968mg | Potassium: 662mg | Fiber: 16g | Sugar: 6g | Vitamin A: 5881IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 4mg