Lebanese Sour Lentil Soup with Crusty Bread Roll

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
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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.

Lebanese Sour Lentil Soup with Crusty Bread Roll

To Serve

Dish out soup into a bowl and serve hot with crusty bread roll.

TIP: Add more lemon juice at time of serving.

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