1 hr 15 mins
Arabic lentil soup, based on Pain Quotidien's amazing cumin flavored lentil soup.
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- 2 cups dry lentils (yellow or orange lentils)
- 4 cups water
- 2 low-sodium chicken bouillon cubes
- 2 carrots, diced
- 1 onion, diced
- 1 -2 bay leaf
- 3 -4 garlic cloves (to taste, or use garlic powder)
- 1 cup vegetable soup (carrefour root vegetable soup) (optional)
- 1 tablespoon ground cumin (to taste, start with 1 tsp and add more)
- 1Rinse lentils well.
- 2Saute onions in large pot, adding carrots and garlic after onions have softened. Cook until veggies are soft and aromatic.
- 3Add water, chicken (or veg) stock, bay leaf, and lentils to veggies. Add vegetable soup if using. Bring to a boil and simmer for at least 5 minutes, stirring occasionally. Add 1 tsp cumin, stir in and taste, add more. I find the cumin flavor kind of disappears with long cooking so I usually add half in the beginning and half about 15-30 minutes before serving.
- 4Let cook on low for as long as you have time. Flavor of soup improves with longer cooking.
- 5Blend soup in blender or with immersion blender until texture is mostly smooth.
- 6Serve with freshly ground black pepper, croutons and wedges of lemon to squeeze over the soup (essential!).
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Nutritional Facts for Arabic Lentil Soup
Serving Size: 1 (212 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 185.7
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 18.9 mg
- Total Carbohydrate 32.2 g
- Dietary Fiber 15.4 g
- Sugars 2.3 g
- Protein 12.8 g
The following items or measurements are not included:
low-sodium chicken bouillon cubes