Lentil Soup with Vermicelli

Nabil Al-ZahraniChef

Ingredients

• Lentils
  3 cup
• Vermicelli, broken
  0.5 cup
• Onion, chopped
  2 pieces
• Crushed Garlic
  1 tablespoon
• Turmeric
  1 tablespoon
• Black Pepper
  1 tablespoon
• Dried Coriander
  1 tablespoon
• Cumin
  1 tablespoon
• Salt
  1 tablespoon

Steps

1. 1

   Boil the lentils in water over heat and add the spices.

   Required Tools:

   Pot

   10 min
2. 2

   In a pot over heat, sauté the onion with the garlic until golden, then add to the lentils and let it boil for a while.

   Required Tools:

   Pot

   10 min
3. 3

   Put the soup in the blender to mix well, then return it to the pot.

   Required Tools:

   Blender

   5 min
4. 4

   Place the vermicelli in a tray under the broiler for 5 minutes, then add it to the soup and boil for 10 minutes before serving.

   15 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Crushed Garlicper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Turmericper 100g

Energy354 kcal

Protein7.83 g

Total Fat9.88 g

Carbohydrate64.93 g

Dietary Fiber22.7 g

Total Sugars3.2 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Dried Corianderper 100g

Energy298 kcal

Protein12.4 g

Total Fat15.6 g

Carbohydrate55 g

Dietary Fiber41.9 g

Total Sugars0.6 g

Cuminper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

Saltper 100g

Ash100 g

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

Dietary Features & Tags