Red Lentil Soup

Latifa Al-NasserChef

Ingredients

• Red Lentils
  1 cup
• Rice
  0.3 cup
• Onion, finely chopped
  1 piece
• Vegetable Oil
  1 tablespoon
• Butter
  1 tablespoon
• Vegetable Stock Cube
  1 cube
• Turmeric
  1 pinch
• Cumin
  1 pinch
• Pepper
  1 pinch
• Chopped Parsley
  1 cup
• Toasted Bread
  1 piece

Steps

1. 1

   In a pot over heat, add the oil, butter, and onion and sauté until browned.

   Required Tools:

   Pot

   5 min
2. 2

   Wash the lentils, add them to the onion with 5 cups of water and let it boil.

   10 min
3. 3

   Wash the rice, add it to the lentils and keep the pot on the heat for about 20 minutes or until the rice and lentils are cooked.

   20 min
4. 4

   Blend the soup with an electric blender and then put it back on the heat, add the vegetable stock and spices and let it boil slightly.

   Required Tools:

   Blender

   10 min
5. 5

   Pour the soup into serving bowls, then garnish with parsley and toasted bread and serve.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Riceper 100g

Energy130 kcal

Protein2.7 g

Total Fat0.3 g

Carbohydrate28.2 g

Dietary Fiber0.4 g

Total Sugars0.1 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

Turmericper 100g

Energy354 kcal

Protein7.83 g

Total Fat9.88 g

Carbohydrate64.93 g

Dietary Fiber22.7 g

Total Sugars3.2 g

Cuminper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

Pepperper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

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

Dietary Features & Tags