MIDDLE EASTERN LENTIL SOUP
Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.
Provided by bc
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- No blending is necessary unless you want it really smooth.
- Serve with chunks of crusty bread.
ARABIAN YELLOW LENTIL SOUP
This is very easy to make and doesn't take long, so it's great if you've had a long day and just want something hot. It is less heavy than the European lentil soup, and is often served as an appetizer. Goes well with crispy garlic bread. Optional: For extra flavor fry a finely chopped onion until almost golden before adding the other ingredients. The recipe works fine without the onion. This just gives it an extra kick.
Provided by Stripelove
Categories Lentil
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Simply place all the ingredients, except the lemon juice, into a pot and let them boil until the lentils are well cooked.
- Some people prefer to smoothen this with a blender while others like to still see the lentils, so this part is up to you.
- Add the lemon juice just before serving.
- (I have met people who prefer the soup without the lemon juice, so you might want to try it out on a small portion first to see which way you like best).
- For Vegetarian option use Vegetable broth.
Nutrition Facts : Calories 186.2, Fat 3.4, SaturatedFat 0.9, Cholesterol 7.6, Sodium 365.9, Carbohydrate 25.6, Fiber 7.9, Sugar 4.8, Protein 13.1
ARABIC LENTIL SOUP - SHORBAT ADDAS
This is a very typical Arabic soup made with very few ingredients. The taste is amazing and your stomach will thank you if you eat it on a warm, rainy day. Make it a meal by adding torn up pieces of pita bread to your bowl, or fry pieces of pita bread in oil for an arabic style crouton. Some like a squeeze of lemon or a pinch of cumin for extra flavor. A garnish of green onion is nice as well. Great soup for pressure cooker.
Provided by Cookie Jarvis
Categories Grains
Time 1h15m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot or pressure cooker, saute chopped onions in vegetable oil until soft.
- Rinse dried lentils several times.
- Add lentils, water, salt and pepper to the pot.
- Bring to boil and simmer for an hour or more until lentils turn yellow in color and are soft and dissolving in broth.
- If using a pressure cooker, cook for 15 minutes after pressure has risen. Release pressure before removing lid.
- Whisk lentils to make a smooth soup, or stir to blend for a more textured soup.
Nutrition Facts : Calories 336.1, Fat 14.3, SaturatedFat 1.9, Sodium 1174.8, Carbohydrate 37.7, Fiber 18, Sugar 2.7, Protein 15.1
YELLOW LENTIL SOUP
Make and share this Yellow Lentil Soup recipe from Food.com.
Provided by chia2160
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 4 quart dutch oven sauté bacon until crisp, remove to drain on paper towels with a slotted spoon.
- Add onions to drippings, cook 5 minutes until softened.
- Add carrots, celery, peppers, garlic, and sauté 5-10 minutes.
- Add remaining ingredients and bring to boil.
- Reduce heat to simmer, cover, and cook 30 minutes, stirring occasionally.
- Discard bay leaves, sprinkle with bacon, serve.
EGYPTIAN YELLOW LENTIL SOUP
This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. Lentils are a very ancient food staple, and have been the basis of diets in the Middle East for millennia. To perk up the flavor of this soup, cooks often add a spritz of lemon juice to each serving at the last minute. Note: Ghee is available at Middle Eastern markets. Yellow lentils are actually orange when you buy them in the package, but they quickly turn yellow when cooked. Unlike brown lentils, they take very little time to cook.The amount of cumin can be adjusted to taste
Provided by CaliforniaJan
Categories Egyptian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
- Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
- Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
- In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.
Nutrition Facts : Calories 604.6, Fat 6.6, SaturatedFat 2.6, Cholesterol 8.2, Sodium 1935, Carbohydrate 101, Fiber 37.9, Sugar 6.2, Protein 36
YELLOW LENTIL SOUP
Steps:
- In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
- Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
- Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
- In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.
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
ARABIC LENTIL SOUP
This recipe was inspired by the lentil soup at this falafel place where I used to live. I have always had trouble finding lentil soup recipes that were more of this Middle Eastern type, so thought I'd share mine!
Provided by Glorypea
Categories Lentil
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash lentils thoroughly and soak if desired.
- I never soak them, and they always seem to cook up quickly.
- Bring stock to a boil.
- Add quartered onion, garlic, tomato and lentils.
- Return to boil, then lower heat and allow to simmer, partially covered, until lentils are tender.
- The amount of time will depend on the freshness of the lentils and whether or not they were soaked, but plan on an hour to an hour and a half.
- Over-cooking wouldn't be a problem since this is a blended soup, but under-cooking would.
- As lentils approach tenderness, melt butter in a small frying pan over medium-low heat.
- Add thinly sliced onion and allow to fry until very dark brown.
- Add cumin, saute briefly.
- Add mixture to soup and stir through.
- Ladle one ladle-full of soup at a time into a blender or food processor.
- Using a dishtowel, hold lid down and process soup until homogenous.
- When soup has been completely pureed, return to a pot and reheat until ready to serve.
- Enjoy!
Nutrition Facts : Calories 402.4, Fat 8.5, SaturatedFat 3.6, Cholesterol 19.8, Sodium 491.9, Carbohydrate 56, Fiber 20.5, Sugar 8.8, Protein 25.4
ARABIC LENTIL SOUP
Make and share this Arabic Lentil Soup recipe from Food.com.
Provided by Papagayita
Categories One Dish Meal
Time 1h15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse lentils well.
- Saute onions, carrots, potatoes, & celery in large pot, Cook until veggies are soft and aromatic.
- Add water, chicken (or veg) stock, bay leaf, and lentils to veggies. Add vegetable soup if using. Bring to a boil and simmer for at least 5 minutes, stirring occasionally. Add 1 tsp cumin & rest of spices, stir in and taste, add more. I find the cumin flavor kind of disappears with long cooking so I usually add half in the beginning and half about 15-30 minutes before serving.
- Let cook on low for as long as you have time. Flavor of soup improves with longer cooking.
- Blend soup in blender or with immersion blender until texture is mostly smooth.
- Serve with freshly ground black pepper, croutons and wedges of lemon to squeeze over the soup (essential!).
Nutrition Facts : Calories 214.4, Fat 0.9, SaturatedFat 0.1, Sodium 51.1, Carbohydrate 38.7, Fiber 16.9, Sugar 3.8, Protein 13.7
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