Lentil Soup

Tariq Al-GhamdiChef

Ingredients

• Yellow lentils
  500 grams
• Tomatoes
  2 pieces
• Onion
  2 pieces
• Garlic cloves
  5 cloves
• Butter
  2 tablespoons
• Vermicelli
  1 cup
• Salt, black pepper, and cumin
  1 teaspoon

Steps

1. 1

   Boil the lentils, tomatoes, onion, and 3 garlic cloves, then place them in the blender.

   Required Tools:

   Pot

   Blender

   10 min
2. 2

   Sauté the vermicelli in butter, then add the remaining garlic.

   Required Tools:

   Pot

   5 min
3. 3

   Strain the mixture, then add it to the vermicelli and let them cook on the heat until boiling.

   Required Tools:

   Pot

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Onionper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

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