Lentil Soup with Oats, Vermicelli, and Carrots

Name: Lentil Soup with Oats, Vermicelli, and Carrots
Yield: Serves 8 servings
Ingredients: 1 1/4 cups red lentils or 300 grams; 1/4 cup vermicelli or 1 chicken bouillon packet; 2 heaping tablespoons oats; 7 oz (200 grams) finely ground beef; 1 small onion, finely chopped; Butter or oil; 1 cup grated carrots; 1 pinch salt; 1 teaspoon ground cumin; 1 chicken bouillon cube and 8 cups water, or 8 cups homemade chicken broth (healthier option); 1 pinch saffron powder for a nice yellow color (optional)

Mariam salman @cook_12481057

Conakry / Guinea

A main dish often served during Ramadan. Delicious and rich in vitamins, minerals, and fiber—especially good for kids. Also great for those on a diet (just skip the added fats).

Mariam salman @cook_12481057

Conakry / Guinea

A main dish often served during Ramadan. Delicious and rich in vitamins, minerals, and fiber—especially good for kids. Also great for those on a diet (just skip the added fats).

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Ingredients

Serves 8 servings

1 1/4 cupsred lentils or 300 grams
1/4 cupvermicelli or 1 chicken bouillon packet
2heaping tablespoons oats
7 oz (200 grams)finely ground beef
1small onion, finely chopped
Butter or oil
1 cupgrated carrots
1 pinchsalt
1 teaspoonground cumin
1chicken bouillon cube and 8 cups water, or 8 cups homemade chicken broth (healthier option)
1 pinchsaffron powder for a nice yellow color (optional)

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Steps

1

Rinse and drain the lentils, then add them to a pot with boiling water and the bouillon cube.
2

Simmer on low heat for about 1 hour, until the lentils are very soft. Add more water if needed.
3

Add the carrots, vermicelli, ground beef, onion, oats, saffron powder, cumin, and salt.
4

Simmer for another 15 minutes on low heat.
5

For a smoother texture, you can blend the lentils, carrots, oats, and ground beef with a hand blender before adding the vermicelli, then add the vermicelli afterward.