Middle Eastern Lentil Soup
Servings: 4
Calories: 427kcal
Red lentils, onions, and carrots make up the bulk of this soup that is flavored by lemon juice, turmeric, and cumin. You can top this soup with a lemon garlic yogurt sauce for even more flavor.
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Ingredients
For the Soup
- 1 medium (200 g) onion
- 1 cup (150 g) carrots chopped
- 1 tbsp (15 g) olive oil
- 2 tsp (6 g) cumin
- ½ tsp (2 g) turmeric
- 1 ½ cups (350 g) red lentils
- 2 cups (480 ml) water
- 4 cups (960 ml) vegetable broth
- 1 tbsp (15 g) garlic
- 3 tbsp (45 ml) lemon juice
For the Yogurt
- ½ cup (100 g) plain non fat Greek yogurt
- 1 tsp (5 g) garlic minced
- (1 ml) Splash of lemon juice
- Water to thin
- 1 (60 g) Roma tomato
Instructions
For the Soup
- Cut the onion and carrot into a small dice. Mince the garlic.
- Add 1 tbsp of oil to a large stock pot and sauté onion, carrot, and garlic for 3-5 minutes.
- Add in the turmeric and cumin. Stir.
- Add in the lentils, water, and broth. Bring to a boil, cover, and reduce heat to low to simmer for 15 minutes.
- Stir in lemon juice and season with salt and pepper to taste.
For the Yogurt
- Mix a splash of lemon and garlic into the yogurt. Top the soup with yogurt and tomato.
Nutrition
Calories: 427kcal | Carbohydrates: 69g | Protein: 27g | Fat: 4.8g
NUTRITIONAL INFO FOR THE Middle Eastern Lentil Soup
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
275.9g
Protein
107.8g
Fat
19.1g
Calories
1706.7 cals
This Post Has 3 Comments
Easy to make, doesn’t take very long, and super yummy! The lemon garlic yogurt added a surprising amount of flavor
thank you 😎
Loved it, definitely going to be a winter staple