Lentil Soup

Rania El-MasriChef

Ingredients

• Red Lentils
  2 cup
• Small Onion
  1 piece
• Clove of Garlic
  1 clove
• Vermicelli
  0.8 cup
• Chicken Bouillon Cube
  1 cube
• Salt to taste
  0
• Cumin to taste
  0

Steps

1. 1

   In a pot over the heat, boil the lentils until they are soft, then blend them in a blender and strain from the skins.

   Required Tools:

   Pot

   Blender

   30 min
2. 2

   Finely chop the onion and sauté it in a pot with oil until it softens, then grate the clove of garlic, add it to the onion, and quickly stir the mixture.

   Required Tools:

   Pot

   10 min
3. 3

   Add the strained lentils, vermicelli, and bouillon cube to the onion, then place the pot over high heat and stir to bring to a boil.

   Required Tools:

   Pot

   10 min
4. 4

   Reduce the heat after the mixture boils and stir occasionally, then add a little salt and cumin.

   Required Tools:

   Pot

   10 min
5. 5

   You can add bulgur kibbeh discs to the soup a little before turning off the heat.

   Required Tools:

   Pot

   5 min
6. 6

   Serve the lentil soup in a bowl and enjoy.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Vermicelliper 100g

Energy371 kcal

Protein13 g

Total Fat1.5 g

Carbohydrate75 g

Dietary Fiber3 g

Total Sugars0.5 g

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

Dietary Features & Tags