Ingredients and Weight:
- 1 cup dried red lentils, picked over and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 cup water
- 1/2 cup canned crushed tomatoes
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Optional: 1/2 cup plain nonfat yogurt for topping
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté for 5 minutes, until softened.
- Stir in the garlic and sauté for another minute.
- Add the lentils, broth, water, and crushed tomatoes. Bring to a boil.
- Reduce heat to low and simmer for 15-20 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Stir in the parsley and serve immediately, topped with yogurt if desired.
Nutritional Information:
(Per serving)
- Calories: 220
- Fat: 10g
- Protein: 15g
- Carbohydrates: 30g
- Fiber: 10g
Dish Characteristics:
- Rich, hearty, and flavorful
- Balanced flavors of sweet tomatoes, savory lentils, and aromatic herbs
- Smooth and creamy texture
- Suitable for vegetarians and vegans
User Comments:
- "This soup is absolutely delicious! The flavors are incredible."
- "I love how easy it is to make. It's perfect for a quick and healthy meal."
- "The addition of yogurt on top is a great touch. It adds a creamy and tangy flavor."
- "This soup is so filling and satisfying. I can't get enough of it!"
- "I would highly recommend this soup to anyone who loves Lebanese cuisine or simply enjoys a good lentil soup."
Special Precautions and Tips:
- Be sure to pick over the lentils to remove any stones or debris before cooking.
- If desired, you can use a blender or immersion blender to puree the soup for a smoother consistency.
- Leftovers can be stored in the refrigerator for up to 3 days.
