Lentil Soup with Toasted Bread

عدي العطارChef

Ingredients

• Yellow Lentils
  250 grams
• Vermicelli
  1 cup
• Large Onion
  1 piece
• Large Carrot
  1 piece
• Garlic, halved
  2 cloves
• Medium Tomato
  1 piece
• Garlic, minced
  3 cloves
• Butter
  3 tablespoons
• Chopped coriander, parsley, dill, and celery
  1 cup
• Nutmeg
  0
• Cumin
  0
• Salt and spices
  0

Steps

1. 1

   Rinse the lentils and wash them, then boil them on low heat with the cup of greens, onion, carrot, halved garlic, and tomato, then remove to cool.

   Required Tools:

   Pot

   15 min
2. 2

   Blend the boiled ingredients in the blender, then place them on the heat, adding salt and all the spices.

   Required Tools:

   Blender

   10 min
3. 3

   Fry the vermicelli in butter and add the minced garlic, then add it to the pot of lentils and leave on the heat until the vermicelli is cooked.

   Required Tools:

   Frying Pan

   10 min
4. 4

   Serve in bowls with cut bread and oven-baked chickpeas. You can also replace the toasted bread with cut bread fried in butter, adding a little minced garlic and salt.

   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

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

Nutmegper 100g

Energy525 kcal

Protein5.84 g

Total Fat36.31 g

Carbohydrate49.29 g

Dietary Fiber20.8 g

Cuminper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

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

Dietary Features & Tags