Jacobs Middle Eastern Lentil Soup Recipes

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MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors.

Provided by Melissa Gardner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13



Middle Eastern Vegetable and Lentil Soup image

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
  • Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 42.1 g, Fat 5.9 g, Fiber 19 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 360.5 mg, Sugar 7.9 g

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
4 cups vegetable broth
2 cups water
1 ¼ cups lentils, picked over and rinsed
1 small eggplant, diced
2 medium zucchini, diced
1 medium tomato, chopped
lemon, zested and juiced
salt and ground black pepper to taste

MIDDLE EASTERN RED LENTIL SOUP

This recipe is a family tradition that my mother recieved from her mother who recieved it from her mother, all the way back. It is a easy quick soup to make that is very filling and very delicious. Its great with some pieces of bread thrown in.

Provided by benzee

Categories     Lentil

Time 40m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 9



Middle Eastern Red Lentil Soup image

Steps:

  • Place oil in a sauce or soup pot on medium heat.
  • After 2 minute put roughly chopped garlic in and saute until they just start to turn brown.
  • Add lentils cumin nutmeg and coriander and mix into oil for about a minute Add water and put on high heat until it boils.
  • Keep on medium heat for 30 minute Add salt, squeeze lemon and serve piping hot.

Nutrition Facts : Calories 442.3, Fat 20.5, SaturatedFat 3.1, Sodium 4667.4, Carbohydrate 49.4, Fiber 9.4, Sugar 0.2, Protein 19.8

1 (1 lb) bag red lentil (mid-eastern type)
10 cloves garlic
4 tablespoons kosher salt
2 tablespoons cumin
1 teaspoon nutmeg
1 teaspoon coriander
1/2 cup oil
1 whole lemon
8 cups water

MIDDLE EASTERN LENTIL SOUP

Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.

Provided by bc

Time 50m

Yield Serves 6

Number Of Ingredients 9



Middle Eastern Lentil Soup image

Steps:

  • Heat oil in a pan and gently fry the chopped onions for 5 minutes.
  • Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
  • Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
  • Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
  • No blending is necessary unless you want it really smooth.
  • Serve with chunks of crusty bread.

1 tbsp oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 1/2 cups of red/yellow lentils
8 cups of chicken/vegetable stock
1 tsp turmeric
1 1/2 tsp ground cumin
Handful of chopped flat-leaf parsley
Juice of half a lemon

JACOB'S MIDDLE EASTERN LENTIL SOUP

This recipe came out of our home school Bible Workbook called Genesis to Joshua. My children had to make it one day for Bible Class. For those who need a refresher...Esau came in from the wilderness after hunting and sold his birthright to Jacob for some of his soup. I have to tell you, I have never been a big lentil soup fan, but the lemon juice in this soup really brightens the flavor and I found it to be very pleasing...even my picky eaters enjoyed it!

Provided by Chef Buggsy Mate

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9



Jacob's Middle Eastern Lentil Soup image

Steps:

  • Rinse lentils, discarding and stones, or blemished lentils; drain.
  • Heat oil in a large saucepan over medium-high heat until hot.
  • Add onion and bell pepper, cook and stir 5 minutes or until tender.
  • Add cumin and ground red pepper and stir 1 minute.
  • Pour in the 4 cups of water and the lentils. Bring to a boil and Reduce heat to low.
  • Cover and simmer 20 minutes.
  • Stir in salt and simmer 10 minutes more or until lentils are tender.
  • Stir in lemon juice and serve.

Nutrition Facts : Calories 251.5, Fat 7.5, SaturatedFat 1, Sodium 303.6, Carbohydrate 33.6, Fiber 15.8, Sugar 3.5, Protein 13.1

1 cup dried lentils
4 cups water
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 tablespoon lemon juice

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