Lentil Soup with Zucchini and Broccoli

Name: Lentil Soup with Zucchini and Broccoli
Ingredients: 2 cups small red lentils (about 400 grams; you can use large red lentils if needed); 1 1/8 pounds zucchini (about 500 grams); 1 1/8 pounds broccoli (about 500 grams); 2 tablespoons ground cumin; 2 medium onions; 1/2 head garlic; 1 tablespoon dried mint; 1 cup lemon juice (about 240 ml); 3 tablespoons all-purpose flour; 1/2 cup water (120 ml) to dissolve the flour; Enough water to cover the ingredients, plus a little extra; Salt; Oil

hanin mokdad-zahraa @zahraa

لبنان

This is one of my aunt’s recipes, a variation of the classic Lebanese lemony lentil soup. She usually makes it with zucchini only, but I had some broccoli on hand and decided to add it in.

hanin mokdad-zahraa @zahraa

لبنان

This is one of my aunt’s recipes, a variation of the classic Lebanese lemony lentil soup. She usually makes it with zucchini only, but I had some broccoli on hand and decided to add it in.

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Ingredients

2 cupssmall red lentils (about 400 grams; you can use large red lentils if needed)
1 1/8 poundszucchini (about 500 grams)
1 1/8 poundsbroccoli (about 500 grams)
2 tablespoonsground cumin
2medium onions
1/2 headgarlic
1 tablespoondried mint
1 cuplemon juice (about 240 ml)
3 tablespoonsall-purpose flour
1/2 cupwater (120 ml) to dissolve the flour
Enough water to cover the ingredients, plus a little extra
Salt
Oil

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Steps

1

Pick through the lentils and rinse them. Clean and wash the zucchini, then cut into small cubes. Cut the broccoli into small pieces. Peel and dice the onions. Peel and crush the garlic. Squeeze the lemons for juice.
2

Place the lentils, zucchini, and broccoli in a large pot. Add enough water to cover them, plus a little extra. When it comes to a boil, add salt and cumin, reduce the heat, and let simmer. Meanwhile, sauté the onions in a little oil until golden. When the vegetables are cooked, add the sautéed onions, garlic, and dried mint to the pot. Boil everything together for 5 minutes.
3

Dissolve the flour in 1/2 cup (120 ml) cold water, then add it to the pot while stirring quickly to prevent lumps. Let the soup boil for a few more minutes. For the final step, add the lemon juice and boil for a few more minutes, then turn off the heat.
4

Serve hot or cold, as you prefer. Enjoy!