Lentil Soup

Name: Lentil Soup
Yield: Serves 4 servings
Ingredients: 1/2 cup washed and drained lentils (about 100 grams); 1 small onion, chopped; 1 teaspoon minced garlic; 1 small tomato, chopped; 1 tablespoon tomato paste; 1 carrot, chopped; 1 teaspoon bouillon powder or cube substitute; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 2 tablespoons minced garlic; 1/4 cup chopped fresh cilantro; 1 tablespoon ground cumin

أماني أحمد @amanibajunaid

السعوديه

Lentil Soup

أماني أحمد @amanibajunaid

Saved

Ingredients

Serves 4 servings

1/2 cupwashed and drained lentils (about 100 grams)
1small onion, chopped
1 teaspoonminced garlic
1small tomato, chopped
1 tablespoontomato paste
1carrot, chopped
1 teaspoonbouillon powder or cube substitute
1 teaspoonground cumin
1/2 teaspoonturmeric
For the garlic topping:
2 tablespoonsminced garlic
1/4 cupchopped fresh cilantro
1 tablespoonground cumin

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Steps

1

In a little olive oil, sauté the onion and garlic until they soften slightly. Add the spices, then the tomato, and cook until the tomato breaks down a bit.
2

Add the carrot, lentils, and tomato paste. Stir well, then cover with boiling water. Cook over medium heat until everything is fully cooked and tender.
3

Meanwhile, prepare the garlic topping by sautéing its ingredients in a generous amount of olive oil over low heat until the garlic is golden and fragrant.
4

Once the soup is cooked, blend it with an electric blender until smooth and creamy. (Be careful when blending hot soup to avoid splattering.)
5

Serve hot, topped with the garlic mixture and a squeeze of lemon.