Search
by Ingredient

Shurit Ads (Lentil Soup with Garlic & Cumin)

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

servings

Prep

10 min

Cook

1 hrs

Ready

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

Ingredients

Amount Measure Ingredient Features
2 cups lentils, red (masoor dal)
Camera
2 quarts stock
* Camera
1 medium onions
peeled and quartered
Camera
1 medium tomatoes
quartered
Camera
2 teaspoons garlic
coarsely chopped
Camera
4 tablespoons olive oil
Camera
1 tablespoon onions
finely
Camera
2 teaspoons cumin
ground
Camera
1 teaspoon salt
Camera
1 x black pepper
freshly ground
* Camera
1 each lemon
cut into wedges
Camera

Ingredients

Amount Measure Ingredient Features
473 ml lentils, red (masoor dal)
Camera
2 quarts stock
* Camera
1 medium onions
peeled and quartered
Camera
1 medium tomatoes
quartered
Camera
1E+1 ml garlic
coarsely chopped
Camera
6E+1 ml olive oil
Camera
15 ml onions
finely
Camera
1E+1 ml cumin
ground
Camera
5 ml salt
Camera
1 x black pepper
freshly ground
* Camera
1 each lemon
cut into wedges
Camera

Directions

Wash the lentils in a large sieve or colander set under cold running water until the draining water runs clear.

In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat.

Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.

Meanwhile, in a small skillet, heat 1 tablespoon of the oil over moderate heat.

Add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned.

Set aside off the heat.

Purée the soup through a food mill or pour the entire contents of the pot into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp.

Return the soup to the pot and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through.

Stir in the cumin, salt and pepper, and taste for seasoning.

Just before serving, stir in the remaining 3 tablespoon of oil.

To serve, ladle the soup into a heated tureen, sprinkle lightly with the reserved browned onions and serve the lemon wedges separately.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 52227% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 772mg 32%
Total Carbohydrate 23g 23%
Dietary Fiber 30g 121%
Sugars g
Protein 57g
Vitamin A 6% Vitamin C 28%
Calcium 8% Iron 47%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe