middle eastern lentil soup
SO many great flavors I can’t wait to make it again! Love your recipes and have your book.
I made the instant pot version tonight but i added 1 lb of ground turkey, always looking to increase the protein in my meals,. Can I use brown lentils as I don’t have enough red? To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through. should have mentioned that I subbed cilantro for parsley as I had some in fridge and upped the spices a bit. I actually liked the texture better than if the lentils had remained intact. Very easy to make.
Would absolutely be fine without though. I just made this and wanted to taste it……three cups later. The flavors enhanced as it sat out and this soup was even better the next day. Gina, thank you for another incredible recipe: so easy to make, delicious and healthy!! This soup is terrific. I subbed kale for spinach because that was all I had, and after reading some reviews I added more cumin. How many people will this recipe serve? Sorry, Gina.
Iome people keep it simple with pure lentils and spices, but I like to add a few vegetables like potatoes and carrots to offer a hint of creaminess and sweetness and body to the soup. Since I had so much soup, my daughter Karina brought some to her boyfriend and he went crazy over it! We will definitely make it again!
I added a little more lemon, just because I love lemon. It was awesome! Hi! Easily my favorite soup. Just will always remember now to temper my urge to add more turmeric just because I like the flavor. Can this soup be made in the crockpot? So decadent, yet healthy. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time. I served it with cilantro and feta. Very sad and no way to fix it. – it came out great!
I made this recipe using my new InstantPot and it came out very thick with no moisture left at all. Can’t believe it’s only 1 point. You sauté the onions, carrots and potatoes in olive oil, then add the rinsed lentils and saute those for a few minutes too. Served it along with flatbread made with the Easy Bagel Recipe. This was a major disappointment. I really enjoyed this soup. Freeze, covered for up to 3 months.
Thank you for the inspiration .
Your email address will not be published. Or used low-sodium broth (which would then need more salt).
Made this today just as it was written and it was delicious! I have raw cubed chicken, would it be good if I just put it in at the beginning and then i could shred the chicken when it cooks? It’s seems very high on carbs which I’m trying to cut out. It needed a little salt, but was filling and nourishing.
I live in the UK now and for the life of me cannot find veggie broth here so I had to use veggie stock. Please do YOU for YOU AND YOUR FAMILY and appreciate people and what they do. This soup checks ALL THE BOXES!!!! Lentil Bowls with Avocado, Egg and Cholula, Asparagus with Green Lentils and Poached Egg. I used low sodium chicken broth as I need to limit sodium, and added 2 packets of the no sodium Herb ox boullion and add a little extra garlic and onion powder. I made very minor adjustments…used butter instead of olive oil, used juice of full lemon and added 1/2 tsp. I followed the stove top directions, but also referred to the cook time on my package of lentils, which said 20 minutes covered on a low simmer. You have to use recipe builder to get accurate points, the calculator will add points to 0 point foods in the n.i. Just made the stove top version. I was wondering the same thing. This time I doubled the cumin and turmeric. I appreciate your work! Doubled the spices as suggested and added a tsp of cayenne pepper.
Shorbat adas is a very popular Middle Eastern soup of lentils that is seasoned with lemon, cumin, and olive oil that's typically served with pitas.
Added a teaspoon of ghee to top my bowl…perfect! Thanks, Gina! It tasted similar to a split pea soup. 1 t of turmeric does not make a golden soup as the picture with this recipe suggests. Thanks, I love your recipes! Trader Joes has pre cooked lentils. The soup turned out too thick so it required about 4 more cups of broth to thin it.
Will make again, with either lentils or split peas. If you use this or even low sodium broth then you definitely need to add salt and more spices. I didn’t have any parsley or lemon juice. Tastes even better than my usual lentil sausage. I recommend using Chicken Broth. This is definitely a keeper! Get recipes & exclusive content via email: You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive. Simple and deliciously different with the addition of the lemon juice. Delicious!! This is a great lentil soup, I did add red pepper flakes. Thanks for the feedback about the roux! RAVE reviews! I’ve made this before as written. My fiancé absolutely loved it!! Very disappointed that I had to throw out the whole pot. Delicious! Perfectly spiced, healthy and completely delicious, made very simply in 30 minutes. Get new free recipes and exclusive content delivered right to your inbox: Your email address will not be published. I have some beautiful sweet potatoes, and I think I’ll sub those in for the carrots. I have made this a few times.
Made this soup last night – it is so so good!! This was such a delicious soup. Looks delicious….going to make this today, too cold to go out!!! Thank you! I’m still shocked! It was nourishing and filling. I forgot to add the parsley at the end…. I’m not sure if the cooking time is the same.
Incredible! Super comforting on a cold day! The recipes are so easy to follow and so delicious. this was awesome – doubled the spices, and added cayenne – lemon at the end finishes the dish, Great recipe. It’s served with a generous squeeze of lemon juice, usually one chopped fresh parsley, and sometimes fried pita bread croutons, although I don’t usually bother. Yum! My feeling is that 15min under pressure (per the recipe) might have been too long. Mine came out creamy as well, any suggestion?
Quick and easy recipe.
There is no salt in the recipe, and adding salt to lentils before cooking means they’ll never get soft. Made this last night and it was delicious!! One of my staples is this Chicken and Lentil Soup made with green lentils. It seems strange to me that such a popular food blogger with a variety of tags wouldn’t have a tag for vegan meals in 2019. But it definitely had great potential! I cooked this in my IP and it was very bland and thick. I have red split lentils.
Do you precook the lentils before you add them to the soup?
Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes. This information will not be used for any purpose other than enabling you to post a comment. Thank you for sharing. However, using the Instant Pot method with natural release, the consistency was more like split pea soup. By far the best soup I’ve made in a long time. In goes all your seasoning and your broth ( I usually just use stock cubes and water). I’ve made this twice and it is fabulous!!! In addition, the nutrition facts seem to work out to more than 1 point for WW. It was bright and colorful and full of flavor. Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. That really makes me happy that this recipe gave you a good Ramadan soup . Personally, that is my preference, so nothing to change! I basically followed the directions to a T but what I did was when I was ready to eat it I poured water over it and made it less dense.
It will be perfect!!
Anytime I convert a stove top recipe to the Instant Pot, use 1/4 cup less broth since there is no evaporation. This was so quick, easy, and delicious! Any advice is super helpful, please Thank you!! Gina, How would some dry split peas do with this soup? Healthy and satisfying. This was amazing and super easy.
This recipe is a WINNER!!
Hi I used 2 1/3 c dry red lentils , was I supposed to use 2 1/3 cup of cooked red lentils ?
Question: Are red lentils almost always split? This would be a great recipe for the Community Kitchen I belong to. Still used Veg broth for flavor. don’t skip the lemon it makes the flavours burst! Tried it tonight and loved it. When I’m heating this soup in the microwave at work, I get multiple comments about how delicious it smells.
This will be on the rotation for soups this winter!
I’ve made it three times now and it’s always delicious, but I cook the veggies for 10 extra minutes then add my red lentils and cook for 15 more: it’s perfect, the lentils retain their shape and there’s still a bit of texture afterwards. and cooked that for another 30 sec, then dumped the whole thing into the soup and mixed it up. Wanted to make now ???? I have made other Skinnytaste recipes so perhaps this is just a one-off.
I don’t know what I would do without them. Once soup is totally cooked through, use an immersion blender or a normal blender (And blend in batches), and blend soup to desired consistency. Red lentils break down more than green, I am surprised this is not just intentionally a creamy soup. Green or brown lentils will keep their shape better than red.
OMG! My first attempt at cooking lentils from scratch in the IP.
I just double checked the texture after having been in the refrigerator all day & it is like thick hummus . This is a great recipe with a wonderful outcome.
Absolutely deeelicious! With a lemon wedge on the side, green onions, and green olives is how we do it in Jordan Fried pita bread croutons are optional but always appreciated.
Thank you so much for your recipes. YUMMY! i did boil the lentils ahead of time because it did not specify, and I did not want to mess it up. If using a regular blender of food processor: transfer the soup in batches to the blender to avoid overfilling and blend until desired consistency. I added salt at the end, and I cooked up some sausage slices for my husband, who was looking for the meat. Agreed! Bring to a boil, then let simmer on medium/low for about 35 minutes.
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