Quick and easy Lebanese lentil soup seasoned with cumin and turmeric.
This vegetarian lebanese lentil soup is an authentic recipe that's healthy and wholesome using staple ingredients found in your pantry. I promise you, youll be pouring yourself a second serving and maybe even a third.
2 cups of red split lentils
1 1/2 onion (chopped)
6 cups vegetable broth
2 tablespoons extra virgin olive oil
3 teaspoon ground cumin
2 teaspoon turmeric
1/2 tablespoon lemon juice
½ teaspoon ground black pepper
A pinch of finely chopped parsley
1 teaspoon salt (more to taste)
Rinse the lentils and drain.
In a large pot, heat the olive oil and add the finely chopped onion and cook until it starts to soften.
Add the drained lentils to the pot and stir for one minute. Then, add the water, salt, cumin, pepper, and turmeric.
Bring the ingredients to boil and let boil on medium heat for 20 minutes, stir occasionall. Add more water if needed, to thin the soup
For smoother texture using hand blender.
Sprinkle the soup with finely chopped parsley amd fried pita chips
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