Crushed Lentil Soup by @feelgoodfoodie

30 min
Easy

1 serving

🥕

150 g

Carrots

🧅

Onions

🫘

190 g

Red Lentils

🍚

45 g

Rice

🌿

3 g

Cumin

🧂

6 g

Salt

🫚

1 g

Pepper

💧

1.9 L

Water

🍋

30 mL

Lemon Juice

Preparation Steps

  1. Step 1/9

    Rinse 1 cup red lentils under cold water until the water runs mostly clear.

    red lentils
    🥄measuring cups

  2. Step 2/9

    Peel and roughly chop 2 carrots and 1 yellow onion into small pieces for faster cooking.

    carrots
    yellow onion
    🔪chef's knife
    🪵cutting board

  3. Step 3/9

    Add the rinsed red lentils, chopped carrots, chopped onion, and 1/4 cup white rice to a large pot.

    red lentils
    carrots
    yellow onion
    white rice
    🥄measuring cups

  4. Step 4/9

    Pour 8 cups water into the pot and stir in 1 teaspoon ground cumin.

    water
    ground cumin
    🥄measuring cups
    🥄measuring spoons
    🥄wooden spoon

  5. Step 5/9

    Season the soup with 1 teaspoon salt and 1/2 teaspoon black pepper.

    salt
    black pepper
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/9

    Bring the mixture to a boil over high heat. Reduce to a gentle simmer once boiling.

    🥄wooden spoon

  7. Step 7/9

    Cover and simmer for about 20 minutes. Stir occasionally until the lentils, rice, and vegetables are very tender.

    red lentils
    carrots
    yellow onion
    white rice
    🥄wooden spoon

  8. Step 8/9

    Blend the cooked soup with an immersion blender until smooth and creamy. Blend less for a more textured soup.

  9. Step 9/9

    Stir 2 tablespoons lemon juice into the blended soup. Taste and adjust salt or pepper before serving hot.

    lemon juice
    salt
    black pepper
    🥄measuring spoons
    🥄wooden spoon
    🥣ladle

Composition

Ingredients

Types

Vegetables, Legumes, Herbs and Spices, Liquids, Fruits

Ingredients

Carrots, Onions, Red lentils, Rice, Cumin, Salt, Pepper, Water, Lemon juice

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free, Soy-free, Nut-free, Low-fat, Whole-food plant-based

Calories

220 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 39g, Dietary fiber: 10g, Total fat: 1g, Sugars: 4g

Nutritional Information

Minerals

Iron: 4.2mg, Potassium: 620mg, Magnesium: 55mg, Phosphorus: 210mg, Sodium: 600mg

Vitamins

Vitamin A: 510µg RAE, Vitamin C: 8mg, Folate: 180µg DFE, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon, ladle

Appliances

stovetop, immersion blender

Type

Type

Type Of Dish

Soup, Starter, Main Course

Occasions

Ramadan, Iftar, Weeknight dinner, Lunch

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Lebanese, Middle Eastern

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Creamy, Smooth, Thick, Hearty

Flavors

Earthy, Warm, Savory, Citrusy, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 3 months (Store in freezer-safe airtight containers,Leave space for expansion,Thaw overnight in the refrigerator)