Saudi Lentil Shorba

Prep time: 15 min

Cook time: 35 min

Total time: 50 min


Ingredients:

  • 1 1/4 cup split red lentils

  • 1/2 cup chopped onion

  • 1/2 cup chopped celery

  • 1/2 cup chopped carrot

  • 2 garlic cloves, minced

  • 1 tsp of oil

  • 4 cup chicken stock

  • 2 cups water

  • 1 bay leaf

  • 1 lemon, juiced

  • 2.5 tsp kosher salt

  • 1/2 tsp ground black pepper

  • 1/2 tsp cumin powder

  • 1/4 tsp turmeric

Directions:

  1. Rinse and soak the split red lentils for 15-20 minutes, then drain.

  2. Heat the oil up in a large pot over medium heat.

  3. Cook the onions, celery, and carrots for about 7-10 minutes, until they have become slightly translucent.

  4. Add in the garlic and cook for 30 more seconds.

  5. Add in the bay leaf, cumin powder, turmeric, drained lentils, chicken stock and water. Cook for 15-20 minutes or until the lentils have softened.

  6. Remove the bay leaf.

  7. Blend the soup to a consistency that you like with a hand blender or mash it.

  8. Season with the lemon juice, salt, and pepper as desired. Enjoy!

5 views0 comments

Recent Posts

See All

Ingredients: 1/2 lb spaghetti 1 tbsp salted butter 2-3 slices bacon (beef, turkey or plant-based bacon) 1 tbsp yellow onion or small shallot, minced 1 tbsp garlic, minced 1-2 baby portobello or shiita

Servings: 2 INGREDIENTS 1 cup/200 g short grain or sushi rice 1 package Yubuchobap 1/2 small carrot 1-2 Shitake mushrooms, chopped. 2 tbsp/15 ml Spring onion, chopped Dash of salt DIRECTIONS Cook your

Prep time: 35 min Cook time: 20 min Servings: 4 Ingredients: 1 block extra firm tofu, pressed (can also use Seitan, cauliflower) 1/2 cup potato or cornstarch 1 tsp kosher salt 1/2 tsp ground pepper SA