Lentil and Vegetable Soup

Name: Lentil and Vegetable Soup
Total time: 3300 s
Yield: Serves 4 servings
Ingredients: 1 large cup red or yellow lentils (about 200 grams or 1 cup); 3 tablespoons oil; 1 medium potato, diced; 1 small onion, finely chopped; 1 garlic clove, minced; 2 medium carrots, diced; 1 large tomato, diced; 1 teaspoon salt; 1 tablespoon cumin; 1/4 teaspoon black pepper; 6 cups warm water (about 1.4 liters); Celery, parsley, or fresh cream (optional, for garnish); 4 slices whole wheat toast

أم معاذ @om_rimess

المملكة العربية السعودية

Lentil and Vegetable Soup

أم معاذ @om_rimess

المملكة العربية السعودية

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Ingredients

55 minutes

Serves 4 servings

1large cup red or yellow lentils (about 200 grams or 1 cup)
3 tablespoonsoil
1medium potato, diced
1small onion, finely chopped
1garlic clove, minced
2medium carrots, diced
1large tomato, diced
1 teaspoonsalt
1 tablespooncumin
1/4 teaspoonblack pepper
6 cupswarm water (about 1.4 liters)
Celery, parsley, or fresh cream (optional, for garnish)
4 sliceswhole wheat toast

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Steps

55 minutes

1

Sauté the onion with the oil in a large pot, then add the garlic and cook until the onion turns golden.
2

Add the potato, carrots, lentils, and tomato. Stir well to combine.
3

Pour in the water and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the vegetables are tender. Add the spices.
4

Blend the mixture in a blender until smooth.
5

Return the soup to the pot and let it boil for another 10 minutes, then remove from heat.
6

Garnish with celery, parsley, or fresh cream if desired. Serve with whole wheat toast.