Lentil soup is considered liked a traditional soup in Middle East countries especially in Egypt and Jordan, one of the best to have in Ramadan, in a cold winter day. For me I consider it a meal by itself, as you’ll see going through the recipe below, it’s a rich nutritious Lentil soup recipe.
In deep pot, heat olive oil. Add onion and garlic. Stir for about 2 minutes over high heat. Add spices and fresh coriander. Stir just for about 10-15 SECONDS (do not add salt in this stage).
Add vegetables and stir for 3 minutes over high heat then add lentils and stir for 3-5 minutes.
Add boiling water, about 1 litre. Water level should be 3-4 inches above the level of lentil-vegetable mixture. Stir and bring to boil over high heat. Reduce heat, cover and let cook, stirring occasionally, for about 45minutes, or until lentil and vegetables are well done. Make sure that water is ALWAYS covering lentil mixture by few inches.
Place mixture in blender and blend well till smooth.
Place back in pot and bring to boil over high heat. Add salt, chicken stock. Reduce heat and simmer for 5 minutes. Season with more salt, cumin and coriander if needed. Add more water according to your preference of soup thickness.
Remove from heat and add the butter piece and let it melt into the soup, covered.
Serve with a squeeze of lemon juice, and top it with toasted fried Arabic bread squares or croutons.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Depending on the thickness preferred of the soup, add more or less water while cooking.
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