Ingredients for Arabian Yellow Lentil Soup
- 4 cups chicken broth
- 1 cup yellow lentils
- 0 garlic cloves
- sprinkle fresh parsley
- 1 teaspoon ground cumin
- 0 ground coriander
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 small finely chopped onion
- 4 cups vegetable broth
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- sprinkle fresh cilantro
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How to Make Arabian Yellow Lentil Soup
- Heat 1 tablespoon of olive oil in a medium pot over medium heat. If desired, add 1 small finely chopped onion and sauté until softened and lightly golden (about 5 minutes).
- Add 1 cup yellow lentils, 4 cups vegetable broth (or chicken broth for non-vegetarian), 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth (or partially smooth, according to your preference).
- Return the soup to the pot (if using a blender). Stir in 2 tablespoons of fresh lemon juice just before serving.
- Serve hot, garnished with a sprinkle of fresh cilantro or parsley (optional), and alongside crusty garlic bread.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
19g
Fat
4g
Carbs
8g
