Egyptian Lentil Soup

Egyptian Lentil Soup

This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Yield:
4 servings
Servings:
4

Ingredients

  • 3 cups water
  • 1 cup red lentils
  • 1 roma tomato, quartered
  • 1 carrot, quartered
  • 1 small onion, quartered
  • 4 cloves garlic, quartered
  • ¼ cube chicken bouillon (such as Maggi®)
  • 2 teaspoons ground cumin
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon ground coriander
  • 1 cup water

Directions

Step 1
Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.

Step 2
Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

Nutrition Facts (per serving)

196
Calories
1g
Fat
34g
Carbs
13g
Protein
Nutrition Facts
Servings Per Recipe 4
Calories 196
% Daily Value *
Total Fat1g 1%
Saturated Fat0g 1%
Sodium316mg 14%
Total Carbohydrate34g 12%
Dietary Fiber16g 57%
Total Sugars3g
Protein13g
Vitamin C7mg 37%
Calcium63mg 5%
Iron7mg 40%
Potassium609mg 13%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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