Lentil Soup (Middle Eastern) – BM # 32

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14th Sept, 2013

In our house soups are a lunch or dinner menu by itself. All we need is some bread on the side and we are happy. Recently during one of our eat out trip in the local Middle Eastern restaurant, the owner of the restaurant sent us home with a huge container of lentil soup. We were the last people in the restaurant and the owner mentioned that she had the soup left over and since we were vegetarians, she sent it back with us. The next night this soup was what we had for dinner and we loved the intensity of the flavor in the soup. So immediately I started figuring out the spices in the soup and I tried to mimic that recipe. Even to my surprise the soup turned out exactly similar to the one we had in the restaurant. So, I made it again for my kid’s birthday party. This time I made the soup for around 40 people and it was spot on. My guests loved it and I really enjoyed seeing them making a visit back to the soup table.

This is a very easy recipe and perfect if you have small kids at home who cannot eat chunky stuff. My 3 yr old loves this and I am very satisfied to give this soup to him as dinner. The soup has vegetables and lentils and hence I am happy to make it a meal to him. So this I the recipe I chose for the alphabet “L” and under the theme international cuisine.

A-Z Marathon – Alphabet L
Category – International 

Preparation time – 20 mins
Cooking time – 45 mins
Difficulty level – easy

Ingredients – (serves 6)

  • Lentils – 1 cup (I used the orange masoor dal)
  • Onion – 1 large (chopped)
  • Tomatoes – 2 (chopped)
  • Carrot – 2 (chopped)
  • Bay leaf – 1
  • Cumin seeds – 1tsp
  • Fennel seeds/saunf – 1 tsp
  • Garlic – 2 (minced finely)
  • Cumin powder – 1 ½ tsp
  • Coriander powder – 1 tsp
  • Olive oil – 1 tbsp
  • Salt – to taste
  • Pepper – to taste
  • Parsley – to garnish
    Procedure –
    • Wash and soak the lentils in water for about 20 minutes. Drain and keep aside.
    • In a large soup pot, heat the olive oil and then add the cumin seeds and fennel seeds. Once the seeds fry, add the chopped onion and the bay leaf and cook until the onions are soft and translucent. Now add the minced garlic and fry for a minute.
    • Now add the chopped carrot and cook for about 7-8 minutes until slightly cooked.
    • Then the tomatoes go in. Cook for 5 more minutes and then add the lentils.
    • Add about 4 cups of water and bring it to boil. Add the cumin powder and coriander powder and simmer it until the lentils cook. This will take about 30 minutes.
    • Now add the salt and pepper to taste and check for the doneness of lentils. 
    • Use an immersion blender and grind the soup to your required consistency. I generally leave it slightly on the chunky side. If using a regular blender, wait until the soup cools down a bit and then grind it. You do not want hot soup all over the house!

    Logo courtesy : Preeti

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

    Linking this recipe to Healthy Diet event – Heart Healthy Recipes, an event of Priya hosted by My Cooking Journey

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    15 thoughts on “Lentil Soup (Middle Eastern) – BM # 32

    1. WE love soups but unfortunately my folks don't feel soup is a dinner menu by itself! Though I would love to have it, they prefer it like snacks or as as starter.This one is truly filling and healthy too, not to mention flavorful!

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