Ingredients for Iraqi Shorbeh Easy Lentil Soup
- Orange Lentils
- 6 cups water
- 1 teaspoon salt
- Black Pepper
- Dry Onion
How to Make Iraqi Shorbeh Easy Lentil Soup
- Rinse 1 cup of brown or green lentils thoroughly under cold water.
- Chop 1 medium onion.
- In a medium pot, combine the rinsed lentils, chopped onion, 6 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Bring the mixture to a rolling boil over high heat.
- Once boiling, reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender and the soup has thickened to your desired consistency. Stir occasionally.
- Taste and adjust seasoning as needed. Add more salt and pepper to taste.
- Serve hot with toasted pita bread.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
12g
Fat
1g
Carbs
26g
