Palestinian lentil soup

Simple Palestinian Lentil Soup

Why is this recipe interesting?

  • Palestinian lentil soup is very easy and simple to make.
  • It uses only a few simple ingredients which are easily available.
  • It has hearty vegetables and nutritious lentils cooked with warm and comforting spices.
  • It is a one pot wholesome dish which stores and freezes well.

Substitutions & Shortcuts

  • To reduce cooking time of the lentils on the stove, soak them in hot boiling water for 30 minutes.
  • You can substitute vegetable stock with chicken stock.
  • You can substitute red lentils with brown lentils. Cooking time may vary but only a little bit.

Palestinian Lentil Soup

5 from 1 vote
Print Pin
Keyword: Vegan
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 2
Calories: 889kcal

Ingredients

  • 1 tbsp olive oil
  • 1 cup red lentils
  • 2 cloves of garlic minced
  • 1 medium onion chopped
  • 1 large carrot chopped
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp of ground black pepper
  • 3 cups of vegetable stock
  • 1 tbsp lemon juice
  • Handful of parsley
  • Salt to taste

Instructions

  • Wash the red lentils until running water until the water is not cloudy anymore. Set it aside.
  • Heat a sauce pot on medium heat and add olive oil. Saute chopped onions until they are light golden.
  • Reduce the heat to medium low. Add minced garlic followed by turmeric powder and cumin powder. Cook for 2 minutes and keep stirring to avoid burning of spices.
  • Add chopped carrots and lentils. Cook for 2 minutes to toast them and then add vegetable stalk.
  • Cover with lid and cook on low heat for 45 minutes until the lentils are tender. Stir during cooking to prevent lentils from sticking to the base.
  • Turn off the heat and squeeze in lemon juice. Let it cool a bit before blending it for around a minute to make it smooth and creamy. Add salt if needed.
  • Garnish with parsley, red chili pepper and serve warm.

Nutrition

Calories: 889kcal | Carbohydrates: 138g | Protein: 49g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 2883mg | Potassium: 2189mg | Fiber: 59g | Sugar: 18g | Vitamin A: 11797IU | Vitamin C: 28mg | Calcium: 183mg | Iron: 16mg

Lessons learned while making this dish

  • Along with carrots, you can also add chopped celery stalks.
  • To make it more spicy and aromatic, add cinnamon and cayenne pepper.
  • Don’t add salt until the end because the vegetable stock already has a decent amount of salt. Add at the end if needed.

Enjoy this simple healthy soup!

Enjoying Palestinian Lentil Soup

Enjoying Palestinian Lentil Soup

Similar Posts