Lentil Soup

Name: Lentil Soup
Total time: 1800 s
Yield: 4 servings
Ingredients: 1 1/8 lbs yellow lentils (about 500 grams); 2 tomatoes; 1 large onion, grated; 4 garlic cloves; Spices; 1 tablespoon salt, 1 teaspoon ground cumin, 1/8 teaspoon curry powder, 1 chicken bouillon cube, 2 bay leaves, 2 cardamom pods; 1 tablespoon ghee (or clarified butter)

منال ثروت🥯🥐 @cook_18005799

الاسكندريه

This is the lightest way to make lentil soup. In the other method, you fry onions in ghee and pour them over the soup at the end, but that can cause heartburn.

منال ثروت🥯🥐 @cook_18005799

الاسكندريه

This is the lightest way to make lentil soup. In the other method, you fry onions in ghee and pour them over the soup at the end, but that can cause heartburn.

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Ingredients

30 minutes

4 servings

1 1/8 lbsyellow lentils (about 500 grams)
2tomatoes
1large onion, grated
4garlic cloves
Spices
1 tablespoonsalt, 1 teaspoon ground cumin, 1/8 teaspoon curry powder, 1 chicken bouillon cube, 2 bay leaves, 2 cardamom pods
1 tablespoonghee (or clarified butter)

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Steps

30 minutes

1

Wash the lentils in a pot. Add chopped tomatoes, grated onion, garlic, all the spices, bouillon cube, bay leaves, cardamom, and 3 cups water (about 700 ml). Cook over medium heat until the lentils are tender.
2

Let the mixture cool.
3

Blend the soup in batches using a blender, then strain it through a sieve.
4

Return the soup to the pot. If it's too thick, add more water. Stir in the ghee and simmer over low heat for 5 minutes, then turn off the heat.