Lentil soup (Restaurant style, Middle-Eastern)


 Lentil soup is one of our favorite soups and this is the ideal low-carb soup and we do not need any bread with this. Many variations of the soup can be made. I sometimes add brown rice while cooking the lentils. Coconut milk can also be added for a different flavor.



1. Massor dal or red lentils, small variety 1 cup.

2.  Pureed tomatoes, 1 cup.

3. Garlic, crushed, 2 cloves.

4. Any vegetable seasoning mix, like soup mix. I used a small cube of vegetable bouillon. This is optional.

5. Coriander and cumin powder, 1/2 teaspoon.

6. Salt and pepper as per taste.

7. Chopped vegetables like carrots, potatoes, celery, green beans etc., 1 cup.

8. Chopped cilanatro and fried onions (optional), for garnish.


In a thick bottomed pot, add the lentils with 3 cups of water and let it come to a boil. Then simmer the stove and let the lentils cook for 10 minutes. Now add the crushed lentils, mix well and keep cooking under medium to low flame for 10 more minutes. The lentils should almost be cooked by now. Add the rest of the ingredients like the tomatoes, seasonnings, coriander and cumin powder, chopped vegetables, salt and pepper and let everything cook under medium flame for 10 more minutes until the vegetables are cooked and the soups gets thicker. If needed more water can be added for desired consistency. Garnish with chopped cilantro and serve hot with bread if preferred. 

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