LEBANESE RED LENTIL SOUP
This is a slight variation of the lentil soup my father has made ever since I can remember. He is from Lebanon and one of the best cooks I know. My version is a combination of his and the red lentil soup served at a Lebanese restaurant in Chicago, the chef of which was kind enough to share his secrets with me. It is healthy, hearty, delicious and easy to make.
Provided by Little Tomato
Categories Grains
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Sautee onions in the olive oil or butter until soft and translucent.
- Add the stock, lentils, and rice. Bring to a boil, then reduce heat to low and cover partially.
- When lentils are broken down and rice is almost cooked (about 10 minutes), add the Arabic seven spice, cumin, salt, pepper, and Aleppo pepper, if using it.
- Simmer soup for another 15-20 minutes.
- Turn off heat and then add the lemon juice.
- NOTE: Add more stock or water to thin it out if it becomes too thick. At the correct consistency, you should be able to pour the soup into bowls.
- Serve with crusty bread and additional lemon wedges.
Nutrition Facts : Calories 372.2, Fat 4.3, SaturatedFat 0.7, Sodium 8.2, Carbohydrate 64.4, Fiber 9.5, Sugar 1.7, Protein 21.5
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
INSTANT POT® LEBANESE LENTIL SOUP (SHORBAT ADAS)
This Lebanese lentil soup is a beautiful sunny color thanks to red lentils. Garnish with a drizzle of olive oil and a dash of aleppo pepper, if desired.
Provided by LauraF
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over the vegetables and stir until fragrant.
- Pour in stock, water, and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
- Bake in the preheated oven until toasted, about 8 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
- Divide soup among bowls and scatter a handful of pita chips over each. Cut the second lemon into wedges and serve alongside.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 76.7 g, Fat 8.9 g, Fiber 15.4 g, Protein 23.2 g, SaturatedFat 1 g, Sodium 1139.3 mg, Sugar 5.8 g
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