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Middle Eastern Lentil Soup
Guiding Stars
Servings:
4 (356 g) as an appetizerPrep Time:
15 minutesCook Time:
45 minutes
Ingredients
Red lentils are the fastest-cooking lentil, making this a great option for a quick dinner. Shorbat adas, as this soup is also known, is a staple food throughout the Middle East. The spices and vegetables in shorbat adas are commonly simple and variable. Use this recipe to help you use up little vegetable odds and ends, and play with the spices to make it your own.
3 cups low-sodium vegetable broth
2 cups split red lentils
1 onion, chopped
1 carrot, chopped
1 zucchini, chopped
2 cloves garlic, crushed
1 tsp. coriander
2 tsp. cumin
1/2 stalk celery, chopped (optional)
Directions
1. Add all ingredients to a heavy-bottomed pot and bring to a simmer. Cook until lentil are tender, adding more water if needed (30-40 minutes).
2. Using an immersion blender, puree the soup. If you don't have an immersion blender, process in a regular blender or food process in small batches, leaving the top vent covered only with a kitchen towel.
Nutrition
| Nutritional Facts | |
| Servings | 4 (356 g) |
| Base Nutrients | |
| Calories | 421 kcal (21%) |
| Calories from Fat | 20 kcal (0%) |
| Total Fat | 2 g (3%) |
| Saturated Fat | 0 g (2%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 112 mg (5%) |
| Total Carbohydrates | 72 g (24%) |
| Dietary Fiber | 31 g (124%) |
| Protein | 28 g (47%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 9 mg (10%) |
| Minerals | |
| Calcium | 70 mg (5%) |
| Iron | 9 mg (47%) |
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