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    You are in: Home / Recipes / Middle Eastern Style Three-Lentil Soup With Potatoes (Vegan) Recipe
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    Middle Eastern Style Three-Lentil Soup With Potatoes (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    the80srule's Note:

    Based this off my other lentil soup recipe. You can find most of these ingredients in Indian grocery stores, it takes longer to cook because red lentils dissolve easily but the others don't. Particularly tasty with Slightly Spicy Indian Style Flatbread.

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    Ingredients:

    Serves: 4-6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Put all of the ingredients EXCEPT the cumin, turmeric, cayenne, garam masala, and lemon juice into a large pot and bring to a boil.
    2. 2
      Lower the heat and let simmer for 45-60 minutes or until all of the lentils have dissolved. Red lentils only take about 25 minutes but pigeon peas and channa dal take longer.
    3. 3
      Add the lemon juice and cumin, turmeric, cayenne, and garam masala, stirring in well. Turn off the heat.
    4. 4
      Serve with toasted pita triangles or oyster crackers and enjoy.

    Ratings & Reviews:

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    Nutritional Facts for Middle Eastern Style Three-Lentil Soup With Potatoes (Vegan)

    Serving Size: 1 (110 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 268.6
     
    Calories from Fat 21
    87%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 450.1 mg
    18%
    Total Carbohydrate 49.6 g
    16%
    Dietary Fiber 12.2 g
    48%
    Sugars 3.0 g
    12%
    Protein 13.9 g
    27%

    The following items or measurements are not included:

    vegetable stock

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