Egyptian Lentil Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 222.2
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 309.7 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 19.2 g
- Protein: 14.4 g
View full nutritional breakdown of Egyptian Lentil Soup calories by ingredient
Introduction
This has been a stable in my home growing up. Classic Egyptian lentil/veggie soup. Very tasty and filling. A great dish that can get you full on its own. This has been a stable in my home growing up. Classic Egyptian lentil/veggie soup. Very tasty and filling. A great dish that can get you full on its own.Number of Servings: 1
Ingredients
-
6 Garlic cloves
4 Chopped Raw Carrots
1 Chopped Raw onion
4 Chopped Red Tomatoes
2 Stalks Raw Celery, chopped
455 g (2 bags) Great Value Lentils
1/2 tsp Cumin seed
Salt/Black pepper to preference.
1 chicken flavor bouillon.
Tips
This recipe can be eaten at any time of the day. It is very filling on its own so if using as a side, eat small portions.
Directions
1. Slice vegetables to small pieces.
2. Fill pot with water.
3. Pour lentils from bag into water and hand wash.
4. Once you see the water change color, spill water from the pot.
5. Refill the pot, if not clear water, then repeat step 4. If clear, then add in other vegetables and 1/2 tsp cumin, and bring water to a boil. (Make sure water is about 3 inches above vegetable levels).
6. Once water is brought to a boil, lower heat to medium and cover for 30 minutes.
7. Check on vegetables and feel for "mushy" texture. If it is not, leave on medium heat for another 10 minutes.
8. Once all vegetables are "mushy", use hand blender to blend vegetables within the pan.
9. Add salt/black pepper to preference.
10. Add chicken flavor bouillon.
11. Mix, serve, and ENJOY!
Serving Size: can serve up to 20 people.
Number of Servings: 1
Recipe submitted by SparkPeople user MH0212412.
2. Fill pot with water.
3. Pour lentils from bag into water and hand wash.
4. Once you see the water change color, spill water from the pot.
5. Refill the pot, if not clear water, then repeat step 4. If clear, then add in other vegetables and 1/2 tsp cumin, and bring water to a boil. (Make sure water is about 3 inches above vegetable levels).
6. Once water is brought to a boil, lower heat to medium and cover for 30 minutes.
7. Check on vegetables and feel for "mushy" texture. If it is not, leave on medium heat for another 10 minutes.
8. Once all vegetables are "mushy", use hand blender to blend vegetables within the pan.
9. Add salt/black pepper to preference.
10. Add chicken flavor bouillon.
11. Mix, serve, and ENJOY!
Serving Size: can serve up to 20 people.
Number of Servings: 1
Recipe submitted by SparkPeople user MH0212412.