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Arabian Lentil Soup

Veg.with.Lisa's picture
Ingredients
  Olive oil 1 Tablespoon
  Onion 1 Medium, chopped (1.5 Cups)
  Celery ribs 1 , chopped
  Carrot 1 , chopped
  Garlic 1 Clove (5 gm), chopped
  Ground cumin 1 Tablespoon
  Ground coriander 2 Teaspoon
  Water 6 Cup (96 tbs)
  Sea salt 1 1⁄2 Teaspoon (Plus Additional For Seasoning)
  Split red lentils 1 1⁄2 Cup (24 tbs) (Sometimes Called Mysore Dal, Rinsed And Picked Over)
  Freshly ground black pepper To Taste
Directions

Heat oil in soup pot over medium heat.
Add onion, celery, carrot and garlic. Cook about 5 minutes, stirring, just to soften. Do not brown.
Add cumin and coriander. Cook another 1 to 2 minutes until fragrant.
Add water and salt and bring to a boil.
Add lentils. Return to a boil, then lower heat, partially cover and simmer for 15 to 20 minutes or until lentils are soft and falling apart. Cool slightly.
Puree soup in a blender or use an immersion blender in the pot.
Return soup to pot, season with salt and pepper.
Serve hot with lemon and onion garnishes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Bean
Interest: 
Gourmet, Healthy

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