Printable recipe cardYeung Man Cooking
Lebanese Style Vegetarian Lentil Soup
Original source
Yeung Man Cooking on YouTubeA hearty and warming Lebanese vegetarian lentil soup made with red lentils, potatoes, and vegetables, seasoned with cumin and garnished with lemon, parsley, and za'atar.
A hearty and warming Lebanese vegetarian lentil soup made with red lentils, potatoes, and vegetables, seasoned with cumin and garnished with lemon, parsley, and za'atar.
Cook time
20 min
Yield
3
Ingredients
14
Steps
11
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Ingredients
- 2 cups red lentils
- 2 large russet potatoes
- 1 carrot
- 1 onion
- 3 pieces garlic
- 1 tomato
- 7 cups water
- 3 tbsp olive oil
- 2 tsp cumin
- 2 tsp salt
- lemon wedges to serve
- few sprigs parsley
- zaa'tar to taste
- pepper to taste
Method
- Rinse and drain the red lentils and set aside.
- Peel the russet potatoes and chop into small cubes.
- Finely chop the carrot, onion, and garlic. Dice the tomato.
- Bring 7 cups of water to a boil using a kettle.
- Heat a stock pot to medium heat. Add olive oil, then the onions, and sauté for 3-4 minutes.
- Add the carrots and sauté for 2 minutes. Add the garlic and sauté for 1 minute.
- Add cumin, salt, and pepper. Sauté for another minute. Add the red lentils and tomato, and sauté for another minute.
- Add the potatoes and pour in the hot water. Stir well.
- Bring the soup to a boil, then cover and cook on medium heat for 20 minutes.
- Transfer 3-4 cups of soup to a blender. Blend on medium low for a few seconds, then pour back into the pot and stir.
- Serve the soup garnished with lemon juice, chopped parsley, a drizzle of olive oil, za'atar, and cracked pepper.
