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Mediterranean Kitchen Lentil Soup


Mediterranean Kitchen Lentil Soup recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


5 cups lentils
3 quarts water
1 ½ large onions
coarsely chopped
½ cup vegetable oil
½ cup olive oil
1 each green bell peppers
seeded, membranes removed, coarsely chopped
1 teaspoon salt
or to taste
¼ teaspoon black pepper
coarsely ground
1 teaspoon allspice
1 teaspoon cumin
¾ teaspoon cinnamon
6 cloves garlic
peeled, coarsely chopped
1 cup cilantro
fresh, chopped
½ cup lemon juice


Bring lentils and water to a boil. Reduce heat and simmer, covered, while preparing the vegetables.

Meanwhile, in small frying pan cook onions in ¼ cup vegetable oil and the olive oil over medium heat.

When onions start to brown, about 10 minutes, add green pepper and cook together for about 2 minutes.

Add onion-pepper combination and oil in which they were cooked to lentils.

Cook lentils about 40 minutes.

Season with salt; pepper, allspice, cumin and cinnamon.

Continue to cook, covered, stirring frequently, about 20 minutes.

Blend garlic with ¼ cup vegetable oil in a blender or with mortar and pestle until puréed and well blended.

When lentils are tender, add cilantro. Turn off heat.

Then add garlic-oil puree.

Stir well.

After a minute, add lemon juice.

Taste and correct seasonings if necessary.

Serve immediately.


* not incl. in nutrient facts

Add review




United States

This is the very best lentil soup ever. I make pita chips to serve with soup

almost 3 years ago

United States

This is the best lentil soup ever, I also make pita chips or croutons for the soup

over 1 year ago

Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 92337% of calories from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 408mg 17%
Total Carbohydrate 35g 35%
Dietary Fiber 50g 201%
Sugars g
Protein 85g
Vitamin A 4% Vitamin C 64%
Calcium 13% Iron 71%
* based on a 2,000 calorie diet How is this calculated?


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