Lentil Soup with Carrots and Potatoes 🥕🥔

Name: Lentil Soup with Carrots and Potatoes 🥕🥔
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 1/2 lb yellow lentils, well rinsed (about 225 grams); 1 large tomato, quartered; 1 medium onion, quartered; 2 cloves garlic; 1 large carrot, cut into large cubes; 1 medium potato, quartered; 12 3/4 cups water (3 liters); 1 cup vermicelli noodles; 2 tablespoons ghee or butter; Salt, to taste; Toasted bread; Green onions

سندس @sondos

October 6, Al Jīzah, مصر

On cold days, lentil soup is the perfect way to warm up. This time, I made lentil soup with added potatoes and carrots for extra nutrition and flavor. I highly recommend trying it! I look forward to seeing your real photos of the recipe, which always make me happy.

سندس @sondos

October 6, Al Jīzah, مصر

Saved

Ingredients

45 minutes

Serves 4 servings

1/2 lbyellow lentils, well rinsed (about 225 grams)
1large tomato, quartered
1medium onion, quartered
2 clovesgarlic
1large carrot, cut into large cubes
1medium potato, quartered
12 3/4 cupswater (3 liters)
1 cupvermicelli noodles
2 tablespoonsghee or butter
Salt, to taste
For serving:
Toasted bread
Green onions

Saved

Steps

45 minutes

1

In a large pot, add the rinsed lentils, onion, garlic, tomato, carrot, and potato. Cover all the ingredients with water and cook for 30 minutes until the lentils and vegetables are tender.
2

Blend the cooked lentils and vegetables in a blender until smooth, then return the mixture to the pot over low heat while you prepare the vermicelli.
3

In a skillet, melt the ghee or butter and toast the vermicelli over medium heat until golden brown.
4

Add the toasted vermicelli to the soup, season with salt to taste, and let the soup come to a boil once. Turn off the heat and serve the lentil soup with toasted bread and green onions on the side.
5

Note: The potatoes give the soup a wonderful texture, while the carrots enhance its beautiful orange color and add extra nutrition.