Libyan Lentil Soup
Recipe: #13348
July 25, 2014
Categories: Beans, Middle Eastern, Sunday Dinner, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
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Original is 4 servings
Ingredients
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- GARNISH
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Nutritional
- Serving Size: 1 (599.9 g)
- Calories 501.4
- Total Fat - 11.6 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 1812.9 mg
- Total Carbohydrate - 74.4 g
- Dietary Fiber - 33.2 g
- Sugars - 9.7 g
- Protein - 26.9 g
- Calcium - 119.2 mg
- Iron - 8.3 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Combine lentils, water, garlic, carrots, onion, tomato, cumin and salt. Cook until thick and mushy.
Step 2
For garnish, fry onions in olive oil until dark and crispy, stirring constantly to prevent burning.
Step 3
Put soup in bowl; top with onion; and squeeze lemon on top.
Step 4
Can put olive oil on top if you want.
Step 5
Can serve with flat bread.
Tips
No special items needed.
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