Middle Eastern Lentil Soup

Serves: 5
Total Calories: 189
Yield: 11 cups


2 cups lentils
6 cups water
3 cups cubed potatoes chopped in 1/2 inch squares
1 large onion chopped
2 teaspoons olive oil
1 (28-ounce) can crushed tomato
1/2 teaspoon crushed red pepper
1 teaspoon cumin
1 teaspoon allspice
1 teaspoon coriander
1 teaspoon salt
1 lemon juiced


Cook the lentils in the water for 15 minutes.

Add the potatoes to the cooking lentils. Return to a low boil, and cook for 20 minutes.

In a medium skillet, sauté the onion in the oil until it is soft and beginning to brown.

Add the tomatoes, spices, and sautéed onions to the soup. Continue to cook at a low boil for 15 minutes. Test to make sure the lentils are soft. If they are soft, turn off the heat, cover, and let set for 15 minutes. If the lentils are still crunchy, simmer until they are soft. Stir frequently to prevent the soup from sticking to the bottom of the pot.

Remove the soup from the heat, add the lemon juice, and stir well.

Nutritional Facts:

Serves: 5
Total Calories: 189
Calories from Fat: 16

This Middle Eastern Lentil Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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