Lentil Soup with Kibbeh Discs

Nour Al-OtaibiChef

Ingredients

• Lentils
  300 grams
• Ready-made kibbeh discs, bulgur
  5 discs
• Onion
  1 piece
• Chicken broth cube, Maggi
  1 cube
• Turmeric
  0.3 teaspoon
• Vermicelli
  0.3 cup

Steps

1. 1

   Boil the lentils well and drain them, then set aside while keeping the broth.

   5 min
2. 2

   Heat the oil in a pot, add the onion, and sauté until it turns yellow, then add the boiled lentils and water and let it boil.

   5 min
3. 3

   Add the kibbeh discs to the lentils, season the mixture with the chicken broth cube and turmeric, then mix and serve.

   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

Turmericper 100g

Energy354 kcal

Protein7.83 g

Total Fat9.88 g

Carbohydrate64.93 g

Dietary Fiber22.7 g

Total Sugars3.2 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