Arabic Style Brown Lentil Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can lentils, brown with soup greens
- 1 large onion (s)
- 1 medium carrot (s)
- 2 spring onion (s)
- 0.5 ½ leek stick (s)
- 2 tablespoon rice (no long grain)
- salt
- Caraway (Camun)
- 1 liter water
- 3 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Put the can of lentils with soup greens in a large bowl including the liquid and puree with the hand blender until there are no more pieces. Add 1 liter of water and puree again.
- Peel and chop the onion. Peel, quarter and finely chop the carrot. Wash and chop the spring onions and leeks as well.
- Heat the oil in a saucepan and fry the onions in it until they turn golden yellow. Add the carrots and sauté briefly. Then pour the lentil soup through a sieve into the pot so that the bowl is caught (this way the soup tastes softer than with the bowl). Then add the remaining ingredients and bring to the boil. ATTENTION: Do not put a lid on the pot, otherwise it will overflow! After the soup has boiled for about 15-20 minutes, season with salt and camun. Add a little lemon juice before serving, it will taste better.
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