Jacobs Middle Eastern Lentil Soup Recipes

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Provided by Jeff Mauro, host of Sandwich King

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Slow-Cooker Mediterranean Lentil Soup image

Steps:

Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

Ingredients

Two 32-ounce boxes chicken stock (8 cups)
1 cup diced carrots
1 cup green lentils, rinsed
1/2 cup jarred marinated artichokes, drained
1/2 cup diced celery
1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
1 teaspoon vegetable bouillon paste
3 sprigs fresh oregano
1 onion, diced
2 cups escarole, julienned
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crusty bread, for serving

MIDDLE EASTERN RED LENTIL SOUP

This recipe is a family tradition that my mother recieved from her mother who recieved it from her mother, all the way back. It is a easy quick soup to make that is very filling and very delicious. Its great with some pieces of bread thrown in.

Provided by benzee

Categories Lentil

Time 40m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 9

Middle Eastern Red Lentil Soup image

Steps:

Place oil in a sauce or soup pot on medium heat.
After 2 minute put roughly chopped garlic in and saute until they just start to turn brown.
Add lentils cumin nutmeg and coriander and mix into oil for about a minute Add water and put on high heat until it boils.
Keep on medium heat for 30 minute Add salt, squeeze lemon and serve piping hot.

Nutrition Facts : Calories 442.3, Fat 20.5, SaturatedFat 3.1, Sodium 4667.4, Carbohydrate 49.4, Fiber 9.4, Sugar 0.2, Protein 19.8

Ingredients

1 (1 lb) bag red lentil (mid-eastern type)
10 cloves garlic
4 tablespoons kosher salt
2 tablespoons cumin
1 teaspoon nutmeg
1 teaspoon coriander
1/2 cup oil
1 whole lemon
8 cups water

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

Middle Eastern Vegetable and Lentil Soup image

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

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
4 cups vegetable broth
2 cups water
1 ¼ cups lentils, picked over and rinsed
1 small eggplant, diced
2 medium zucchini, diced
1 medium tomato, chopped
lemon, zested and juiced
salt and ground black pepper to taste

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

Shorbat Adas(Middle Eastern Lentil Soup) image

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

Ingredients

8 cups water
1 1/2 cups small red lentils
3 Maggi chicken cubes
1/2 cup finely diced onion
1 garlic clove (grated)
1 1/2 teaspoons fresh parsley
3/4 teaspoon cumin
1/2-1 teaspoon turmeric