Sunday, October 12, 2014

Healthy Arabic lentil soup

   A well known soup is this lentil soup, specially in Arabic countries. It is served with lemon, dairy free soup, what you can have for a light dinner or even for lunch.  I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked.
   This soup doesn’t take long to make and requires a few staple ingredients so when you are carving for some hot soup, you know you can make it fairly quick.


1 1/4 cup of split red lentils (daal)

1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon of a neutral flavored oil
2 cubes of chicken stock
2 1/2 cups water
1 bay leaf
1 lemon, juiced
2 salt
1/2 tsp freshly ground black pepper

1. Rinse and soak the split red lentils for 120 minutes, then drain

2. Heat the oil up in a large pot over medium heat and poop the chopped onion in it, cook until they have become slightly translucent, add the garlic and cook for 30 more seconds
3. Add in the bay leaf, cumin powder, turmeric, drained lentils, chicken stock, and water and cook for 20 minutes or until the lentils have softened. Remove the bay leaf
4. Blend the soup to the consistency that you like

5. Season with the lemon juice, salt, and pepper



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