Lebanese Sour Lentil Soup with Crusty Bread Roll
- Daana Category
- Quick and easy
Cuisine
Mediterranean
Nourishing and easy Winter Warmer
Allergens
Wheat
Time
30 min
From The
Garden
Type
Vegan
Nutritional Values
ENERGY507kJ
PROTEIN15.8g
FAT2.6g
SAT FAT0.1g
CARB43.5g
SUGAR3.2g
SODIUM173mg
What We Send
Brown lentils
Frozen Spinach
Sliced Onion
Garlic Pods
Diced Potato
Daana's Pantry Mix Herbs
Crusty Bread Rolls
What You'll Require
Olive Oil 2 to 3 tbsp
Salt
Pepper
Utensils
- 1 x Heavy Bottom Pot
- 1 x Serving Bowl
Pre Preparation
1
Wash and soak Brown Lentils for 10-15 mins.
2
Peel and crush Garlic pods.
Cooking
Cooking Lentil Soup
1
Heat oil in heavy bottom pot, add onions and stir until onions begin to turn brown, about 6-7 minutes.
2
Drain and put the lentils, garlic, frozen spinach, potatoes, and mixed herbs into the pot.
3
Pour in 1 ltr of water. Stir well, bring to a boil.
4
Reduce heat to medium. Simmer, uncovered, until lentils and potatoes are tender, about 20 minutes. If soup gets too thick, add a little more water.
5
Season with Salt to taste.
6
Lower heat and stir in lemon juice. Check for sourness and add extra lemon juice if needed.
To Serve
Dish out soup into a bowl and serve hot with crusty bread roll.
TIP: Add more lemon juice at time of serving.