Libyan Lentil Soup
Created by dienia b on July 25, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Recipe #13348
Ingredients
- 2 cups dry lentils (orange washed and drained)
- 5 cups water
- 2 garlic cloves
- 2 carrots, chopped
- 1 onion, chopped
- 1 tomato, chopped
- 1/2 tablespoon cumin
- 1 tablespoon salt
- GARNISH
- 2 onions, chopped in slivered wings
- 3 tablespoons oil (olive oil)
- 4 slices lemons
How to Make
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Step 1: Combine lentils, water, garlic, carrots, onion, tomato, cumin and salt. Cook until thick and mushy.
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Step 2: For garnish, fry onions in olive oil until dark and crispy, stirring constantly to prevent burning.
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Step 3: Put soup in bowl; top with onion; and squeeze lemon on top.
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Step 4: Can put olive oil on top if you want.
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Step 5: Can serve with flat bread.
Nutritional Facts
- 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