Quick and Easy Middle Eastern Lentil Soup
This quick and easy middle eastern lentil soup is spicy and full of goodness!
Servings: 4 servings
- 1 3⁄4 cup of red split lentils
- 1 onion
- 4 tablespoons extra virgin olive oil
- 6 1⁄3 cups water
- 2 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon ground black pepper
- A pinch of finely chopped parsley
- 4 lemon wedges
- 1 teaspoon salt (more to taste)
Rinse the lentils and drain.
In a large pot, heat the olive oil and add the finely chopped onion and cook until it starts to soften.
Add the drained lentils to the pot and stir for one minute. Then, add the water, salt, cumin, pepper, and turmeric.
Bring the ingredients to the boil and let boil on medium heat for 20 minutes. Add more water if needed, to thin the soup
Sprinkle the soup with finely chopped parsley and serve with a lemon wedge.
Squeeze in the lemon just before eating.
Calories: 248kcal | Carbohydrates: 45g | Protein: 14g | Fat: 2g | Saturated Fat: 0.2g | Sodium: 48mg | Potassium: 428mg | Fiber: 11g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 13.6mg | Calcium: 86mg | Iron: 7.9mg