Best Middle Eastern Lentil Soup Recipes

MIDDLE EASTERN LENTIL SOUP

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.

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)

Steps:

• Wash and drain lentils.
• In a large pot, combine all ingredients.
• Bring to a boil, then let simmer on medium/low for about 35 minutes.
• Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
• Serve in with lemon wedges, on side.
• Enjoy!

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

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.

JACOB'S MIDDLE EASTERN LENTIL SOUP

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.

MIDDLE EASTERN RED LENTIL SOUP

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.

MIDDLE EASTERN LENTIL SOUP

Steps:

• 1. Wash and drain lentils. 2. In a large pot, bring chicken stock and lentils to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. 3. 5 minutes before time, heat olive oil in a skillet over medium heat. Stir in garlic, carrot and onion, and cook until the onion and carrots have softened and onions turned translucent, about 3-5 minutes. 4. Stir in cumin, cayenne, turmeric until well mixed. 5. When 20 minutes are up, stir in onion, carrot and spice mix into the lentils. Continue simmering until the lentils are tender, about 15 minutes. 6. (optional step) Carefully puree half the soup in a standing blender, or with a stick blender (I only do half because I like some whole lentils, you can puree the whole thing if so desired). 7. Stir in parsley and lemon juice before serving. Serve hot with pita bread

NON-FAT MIDDLE EASTERN GREENS AND LENTIL SOUP

Steps:

• Wash the lentils and drain them in a colander. Put them into a soup pot with the chopped onion, garlic and salt and two quarts of water or broth, bring to a boil, skim any foam off, and cook for fifteen or twenty minutes.
• While the lentils are cooking, wash the greens and remove the stems from the chard or kale if you are using them. Slice the greens in narrow shreds. You should have about four cups.
• Spray a non-stick frying pan or seasoned cast iron skillet with canola spray, place it on the burner and add 1/4 cup broth from the cooking lentils to the pan. Add the cilantro and the greens, cover the pan and allow them to wilt for about five minutes. Scrape the contents of the skillet into the pan with the cooking lentils. Cook another twenty minutes or so, until the soup is thick.
• Stir the lemon juice into the soup and serve.

MIDDLE EASTERN LENTIL AND YOGURT SOUP

Steps:

• Sort and clean lentils as suggested on packaging. In a frying pan, heat olive oil and fry chopped onions and garlic. Once the onions and garlic have browned, turn off heat and add finely crushed mint to onions; mix then set aside. Add water, parsley and lentils to a large pot and begin to cook on medium heat. While lentils cook, take a large mixing bowl and add the yogurt and two eggs; mix well then set aside. Once lentils are tender, add egg noodles and cook until noodles are al dente (approximately 7 minutes), then turn off heat. Combining the yogurt mixture to the hot soup must be done with care to avoid curdling. Ladle hot soup into the bowl with the yogurt mixture and stir. Repeat several times until approximately half the pot of the soup has been mixed into the yogurt mixture. Then, slowly pour the yogurt/soup mixture into the pot and stir. Add onions and mint to the soup and stir well. Lastly, add salt, pepper and paprika to taste and reheat soup on very low heat while stirring frequently (do not let soup boil as yogurt will curdle). NOTE: When reheating leftover soup, do not reheat the entire pot; just reheat individual serving sizes and do not heat to boil.