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Arabian Lentil Soup Recipe Video
|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|
Serving size: Complete recipe
Calories 1465 Calories from Fat 209
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 3 g15.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2406.8 mg100.3%
Total Carbohydrates 241 g80.2%
Dietary Fiber 28.1 g112.2%
Sugars 19.6 g
Protein 87 g173.7%
Vitamin A 207.5% Vitamin C 39.9%
Calcium 24.4% Iron 36.6%
*Based on a 2000 Calorie diet
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.