Homemade Lentil Soup Recipe
This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website and the taste is beyond amazing.
Lentils are a legume that is indigenous to the Mediterranean and Middle Eastern Countries. They are seeds of a plant that are jam packed with fiber, potassium and protein and make for a great meat replacement.
Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful including by adding them into soup. When other ingredients are introduced that compliment lentils like onions, garlic, spices, and lemon, the taste is out of this world.
There are many variations of lentil soup depending on where you live so do not be surprised if you see different ingredients in it. My version is much more of a Middle Eastern Lebanese style.
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Ingredients for this recipe:
• 2 tablespoons olive oil, ghee, or clarified butter
• 2 peeled and medium diced yellow onions
• 2 peeled and medium diced carrots
• 2 peeled and medium diced ribs of celery
• 3 finely minced cloves of garlic
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 cups green lentils, rinsed
• 1 large peeled and medium diced potato
• 2 bay leaves
• 9 cups chicken stock
• juice of 1 lemon
• salt and pepper to taste
Syrian Pasta with Garlic-Tahini Sauce | Macaroni bil Tarator
Known as Macaroni bil Tarator in Syria, this recipe of Vegetarian Dishes of the Middle East is a simple but satisfying one, and can be ready in minutes if you make the tarator (garlic-tahini sauce) in advance. It can also be enjoyed hot or cold.
Ingredients
225 g 8 oz macaroni or spaghetti, broken into 2in (5cm) pieces
For the garlic tahini sauce
75 ml (⅛ pint) tahini (sesame paste)
juice of 1 lemon
150 ml (¼ pint) milk or water
1 cloves garlic, crushed
½ tablespoon parsley, finely chopped
½ teaspoon salt
¼ teaspoon chilli pepper
Instructions
1. Pour the tahina into a bowl and stir in the lemon juice. Slowly add the milk, stirring until you have a mixture that is thick and creamy. Add the garlic, parsley, salt and pepper.
2. Bring a large saucepan half-filled with lightly salted water to the boil. Add the macaroni or spaghetti, stir and cook until just tender. Strain into a colander and rinse under cold water.
3. Return the macaroni or spaghetti to the saucepan, pour in the tahiniyeh and mix thoroughly.
This dish can be eaten hot or cold.
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Syria's TANGIEST Comfort Food
We're making Harak Osbao, Syria's Tangiest comfort food. It's literally called He burnt his fingers, and you'll know why when you taste it.
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Mahmoud Efranjyeh l محمود افرنجية - Syrian Harak Osbaoo
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0:00 Intro
0:43 Making Fried pitta croutons
1:25 Making Crispy Fried Onions
2:53 Preparing the tamarind
3:32 Cooking the lentils
4:01 Making the pasta and bringing it together
5:57 Assembly and garnishing
6:37 Taste Test & Outro
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Ingredients:
4 Onions
2 Thin Lebanese Pitta
250g (8.75 oz) Lentils
200g (7 oz) Tamarind
175g (6.1 oz) Pasta
150g Coriander
100g (3.5 oz) Pomegranate molasses
1 Head of garlic - (3 Tbsp minced)
2 1/2 Tsp Salt
3/4 Tsp pepper
2/3 Cup olive oil
Pomegranate seeds + Coriander to garnish
To make the Fried bread:
1- Slice your bread into 1 inch (bite sized) pieces
2- Place some frying oil in a pot and heat over medium high heat
3- Place a paper towel on a plate or tray and set to the side of your cooking station
4- Add the bread to the pot, and fry for about 30 seconds while stirring, until it is a light golden colour
5- Remove immediately and place on the paper towels. Colour will continue to darken after removing
6- Spread the bread evenly in a single layer and sprinkle over a little salt
To make the fried onions:
1- Thinly slice the onions using a knife or mandolin (from tip to root)
2- Prepare an oven tray with paper towels, and set it to the side
3- Place your onions in a pot, and pour on enough olive oil to almost cover the onions
4- Turn the heat to high and let these cook and start wilting
5- Stir the pot every 20-30 seconds, and about 8 minutes after starting they will begin to darken
6- Once they turn a light golden colour, remove immediately and place on the paper towels
7- Spread the onions with forks, and then sprinkle on some salt
8- Change the paper towels after 10 minutes to maintain crispiness
9- Strain the oil and set it aside
To make the tamarind:
1- Break your tamarind block into smaller pieces and place in a bowl
2- Pour over 1l of boiling water
3- Let this sit for 30-40 minutes
4- Mash the tamarind with a potato masher, then pour the liquid through a coarse strainer
To make the Harak Osbao:
1- In a pot (same one for frying onions), bring 1L of water to a boil
2- Wash your lentils thoroughly, then add them to the pot, and cover with a tight fitting lid
3- Cook for 20-30 minutes until soft and tender, but not bursting
4- Meanwhile take your pasta and cook it for 1/3-1/2 the cooking time on the packet
5- Drain your pasta, then wash it thoroughly with cold water
6- When the lentils are done cooking, the liquid should be mostly absorbed
7- Add the pasta, as well as the tamarind liquid, pomegranate molasses, salt, pepper, a handful of fried onions, and 1/3 cup of the onion olive oil. Mix thoroughly then top up with water until pasta is submerged
8- Bring to a boil, then turn the heat to medium high and cover with a tight fitting lid. Cook for 10 minutes more
9- Meanwhile in a pan, add 1/3 cup olive oil over medium high heat, and when heated add your minced garlic
10- Fry for 30 seconds, then add your coriander, which you should remove the stalks from and roughly chop
11- Fry for 30 seconds more, and when the pasta is done cooking, add this garlic mixture to the pot
12- Mix thoroughly and set to the side
To Assemble:
1- Pour the Harak Osbao into a deep serving dish, then use a spatula to flatten it
2- Let this cool for about 30 minutes until the top has solidified
3- Place your toppings on in any pattern, then serve with more toppings on the side
4- Serve and Enjoy
Adelicious dish of Syrian origin_made of rice and lentils
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Easy Exotic Syrian Spaghetti Food Recipe
Easy Exotic Syrian Spaghetti Food Recipe
Ingredients:
1 (16 ounce) package spaghetti
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon ground cinnamon
1/4 cup vegetable oil
salt and pepper to taste
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.
Bake in preheated oven for 1 hour, or until top is crunchy.
Nutrition
Calories: 293 kcal 15%
Fat: 7.8 g 12%
Carbs: 47.6g;15%
Protein: 8.6 g 17%
Cholesterol: 0 mg 0%
Sodium: 318 mg 13%
Based on a 2,000 calorie diet
Best Pilaf Recipe from Cyprus: MÜCANDARA ???? VEGAN, Delicious & Easy Hot or Cold Meal Idea! TRY TODAY
Today's episode features a wonderful Cypriot dish - MÜCANDARA, also known as Green Lentil Pilaf. Packed with nutrition, this vegan meal is a great addition to your healthy eating plans. It combines the earthiness of green lentils with the comfort of rice, resulting in a hearty and delicious meal. Curious about how to prepare it? Click on the video and let's embark on this delicious journey together!
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MÜCANDARA PILAF
Servings: 4
Difficulty: Medium
Cooking time: 30 minutes
Prep time: 10 minutes
1 cup of green lentils, you can use any kind of lentils especially brown ones
1L water, 4 cups
6 onions, sliced into semicircles
1 teaspoon of salt
1 cup of rice, you can use any kind of rice
1/2 cup extra virgin olive oil
1 tablespoon sesame seeds
• Boil lentils in a pot and add a pinch of salt in the water. It takes around 10-12 minutes.
• Pour 2-3 tablespoons of olive oil in a large shallow pot. Add a pinch of salt and brown onions on low-medium heat fpr around 20 minutes.
• Soak the rice in water for 20 minutes.
• Spare the half of the brown onions for top.
• Add in the strained rice into the pot, pour 2-3 tablespoons of olive oil and a pinch of salt, then sauté until the rice transparent.
• Then add in the boiled lentils, 2 cups of lentils boiling water. 2-3 tablespoons of olive oil and a pinch of salt, give it a last stir and put the lid on. Transfer the pot to a smaller burner on low heat. Simmer for about 10 minutes.
• To understand if pilav is ready, make a hole in the centre of the pilav, if grains not sliding back into centre and there is no water left. It is ready. Turn the heat off and cover with a clean kitchen cloth. Leave the rice to steam for another 10 minutes.
• Meanwhile, crisp the spared onions with the sesame seeds.
• Serve the pilav with crispy onions on top. Enjoy warm or cold, it is delicious either way!