Healthy and Easy Lentil Soup recipe
This baby is a recipe I got from my wonderful mother. It’s her faux creamy orange lentil soup with veg. It is a winner, I promise!
Back at home we used to usually have this soup during the cold winter months, or during Ramadan for extra nourishment–protein and hydration. It’s an easy and quick vegetarian recipe to use when you just can’t be bothered to cook a decent meal–a bit of this soup and you’re warm, full, and fuzzy inside. It’s a good option for a healthy and quick lunch or/and dinner.
- 1 sliced carrot
- 1 chopped green pepper
- 2 cloves of garlic
- 1 medium sized onion
- ¾ of a mug of orange lentil
- ¼ of a mug of basmati rice
- a pinch of cumin
- 1 cube of chicken stock
- 1 lemon
- olive oil
- salt & pepper
- 1 ltr of boiling water
First, chop the onions and carrots and saute until tender in a deep pot. While the veggies tender, measure your lentils and rice in a mug and wash until the water runs clear (getting rid of any excess starch or muck). To the onions and carrots add the garlic, green pepper, stock cube, and coriander and cook on a medium-low heat.
Once the cumin has been toasted, add 1 liter of boiling water and add rice and lentils. Bring to a boil, cover and let simmer for 20-25 minutes or until carrots are tender. Add salt and pepper to taste.
Serve with ripped coriander, a drizzle of olive oil, and lemon.
You can never go wrong with my Puerto Rican mother’s version of a Palestinian classic ‘Shorbit Adas’.