Alexandrian Lentil Soup

Nour Al-SabahChef

Ingredients

• Yellow lentils
  0.5 kilograms
• Pasta, orzo
  4 tablespoons
• Medium onion
  2 pieces
• Garlic cloves, medium size
  4 cloves
• Large potato
  1 piece
• Medium carrot
  1 piece
• Large tomato
  1 piece
• Cream, or half a cup of milk, optional
  1 tablespoon
• Butter
  1 tablespoon
• Fresh coriander for garnish, optional
  1 bunch
• Curry, optional
  1 teaspoon
• Rosemary, optional
  1 teaspoon
• Ginger, optional
  1 teaspoon
• Salt and black pepper
  0

Steps

1. 1

   Wash the lentils and the other ingredients well, chop the carrot, potato, tomato, and one onion into four pieces, and place all the ingredients on the heat with an appropriate amount of water until cooked.

   Required Tools:

   Pot

   10 min
2. 2

   Put the previous mixture in a blender and blend well until the ingredients are homogeneous, then transfer to the pot, add salt, pepper, curry, ginger, and rosemary (optional).

   Required Tools:

   Blender

   5 min
3. 3

   Put the butter in a pan over the heat and sauté the pasta with the remaining onion after peeling and slicing it into rings.

   5 min
4. 4

   Add the previous ingredients to the blended vegetable and lentil mixture, that is, for the lentil soup, and let it simmer on low heat until the pasta is cooked.

   5 min
5. 5

   Finally, add the chopped garlic, then the cream or milk (optional), and garnish with fresh coriander as desired. Enjoy your meal.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags