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    You are in: Home / Recipes / Kurdish Spicy Lentil Soup Recipe
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    Kurdish Spicy Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Stacia_'s Note:

    Hot and spicy!

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    Units: US | Metric


    1. 1
      Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot.
    2. 2
      Cover, bring to a boil, and skim carefully.
    3. 3
      Add the vegetables, tomato paste, and hot peppers.
    4. 4
      Cook, covered, for 1 hour.
    5. 5
      Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.

    Ratings & Reviews:

    • on August 18, 2009

      OMG! My husband is Kurdish, (he has been in the states only 2 years) and we fight about the Carrots all the time, he says and I quote "Carrots are for Jam or pickles, not the food and oh there OK if you eat them raw by them self's, nothing else"

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2008


      A tasty and simple to prepare soup. I cheated and added canned chickpeas , which I added towards the end (reducing the overall cooking time by about half). I also doubled the tomato paste and added a heaped tablespoon of good veg stock powder. The dried whole chillies added a nice amount of heat. Reviwed for Fall PAC 2008

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kurdish Spicy Lentil Soup

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 154.8
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 92.0 mg
    Total Carbohydrate 28.8 g
    Dietary Fiber 5.9 g
    Sugars 3.7 g
    Protein 9.5 g

    The following items or measurements are not included:

    wheat berries

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