Arabic Lentil Soup
Arabic lentil soup is made with hearty vegetables and brown lentils simmered with warm spices like cinnamon and cumin then blended until smooth.
Servings 4
Calories 255kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 2 teaspoons cumin
- 2 teaspoons cinnamon
- ½ teaspoon cayenne
- 1 cup brown lentils uncooked
- 4 cups chicken broth
- 2 cups water
- ¼ cup lemon juice
- salt and pepper to taste
Instructions
- Heat oil in a large soup pot over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper to taste.
- Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 30-60 seconds. Add lentils to the pan and heat 1-2 minutes to slightly toast. Pour in the chicken broth, water and lemon juice then bring pot to a boil. Reduce heat to low and simmer until lentils are tender, about 30-45 minutes.
- Right before serving, place soup in a blender and pulse until smooth and creamy, about 90 seconds. Return soup to the pot and season with additional, salt, pepper and lemon juice to taste before serving warm.
Nutrition
Serving: 16ounces | Calories: 255kcal | Carbohydrates: 40g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 924mg | Potassium: 917mg | Fiber: 17g | Sugar: 5g | Vitamin A: 5375IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 5mg