Lentil Soup

Nour Al-OtaibiChef

Ingredients

• 2 cups yellow lentils
  2 cup
• 1/4 cup Egyptian rice
  0.3 cup
• 2 liters boiling water
  2 liter
• 2 chicken broth cubes
  2 cube
• Salt and black pepper
  0
• 3 tablespoons vegetable oil
  3 tablespoon
• 2 medium onions
  2 piece
• 1/2 teaspoon paprika
  0.5 teaspoon
• 1 teaspoon cumin
  1 teaspoon
• 4 tablespoons lemon juice
  4 tablespoon

Steps

1. 1

   Rinse the lentils and wash them with the rice, then drain and place them in a pot with boiling water on the stove.

   Required Tools:

   Pot

   5 min
2. 2

   Remove the white foam when boiling if formed, then add the broth cubes, paprika, salt, and pepper.

   5 min
3. 3

   In a frying pan over the heat, add the oil and sauté the onions until they soften and turn golden, then add the cumin to fry with the onions in the last ten seconds.

   Required Tools:

   Frying Pan

   5 min
4. 4

   Pour the onion and cumin mixture into the soup, cover the pot, and let it simmer on low heat, adding the lemon juice in the last fifteen minutes.

   5 min

Nutrition Facts

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

Dietary Features & Tags