Arabian Lentil Soup Recipe Video

Summary

Difficulty LevelEasyHealth IndexHealthy
MethodDish
VegetarianMain Ingredient
Interest GroupHealthy

Ingredients

 Olive oil1 Tablespoon
 Onion1 Medium, chopped (1.5 Cups)
 Celery ribs1 , chopped
 Carrot1 , chopped
 Garlic1 Clove (5 gm), chopped
 Ground cumin1 Tablespoon
 Ground coriander2 Teaspoon
 Water6 Cup (96 tbs)
 Sea salt1 1⁄2 Teaspoon (Plus Additional For Seasoning)
 Split red lentils1 1⁄2 Cup (24 tbs) (Sometimes Called Mysore Dal, Rinsed And Picked Over)
 Freshly ground black pepper To Taste

Nutrition Facts

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

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.
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