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Lentils soup

Lentils soup
(6 servings/ all seasons/ 45 minutes)

Utensils
Deep pot
Kitchen knife
Mixer



Ingredients
1 ½ cups / 300g red lentils
1 - 1½ litres chicken stock (depending on the consistency desired)
1 tablespoon Olive Oil
1 medium onion, chopped
3 garlic cloves - peeled
1 carrot, peeled and cut
1 potato, peeled and cut
½ teaspoon salt (if using stock taste before adding salt)
2 teaspoons cumin powder, or to taste
2 tablespoons lemon juice, or to taste

Food Groups present in the recipe:
Legumes: lentils
Fruits: lemon
Vegetables: Onion, carrot, potato, garlic
Herbs and spices: cumin
Meat: Chicken stock
Olive Oil

Preparation
Fry the chopped onion in Olive oil until it turns brown in color. In the meantime wash the lentils and strain.  When the onion is cooked remove onto a plate and add the water, lentils, carrots and potato to the pot. Bring it to the boil then reduce heat, cover and simmer for 30 minutes until all is cooked. Pour the content in a mixer or use a stick blender until it is smooth. To guarantee a very smooth soup it can also be poured through a sieve. Bring the soup to boil once and turn the heat off. Add the cumin poder and lemon juice. Check for seasoning before adding salt. Mix well.

Kid’s participation
Suggest, always at the discretion of the parent or responsible adult and depending on age, the child to participate in washing the vegetables and adding the ingredients to the pot.

Presentation
Soup should be served hot with the fried onions on top as garnish.

Nutritional & cultural curiosities
Lentil soup is a very popular soup in the Winter time and it is very easy to make. Lentil soup is recognized as highly nutritious, a good source of protein, fiber, iron and potassium and is equally loved by adults as much as by children of all ages.

Useful Tips
This can be served in a bowl as a soup with fresh Baladi bread on the side for dipping, or several loaves of Baladi bread can be dried, broken into small pieces and mixed with the soup.  To do this split the bread into halves, place in preheated moderately hot oven 200C for 10 -15 minutes or until bread is dry and lightly browned.  Break into small pieces in a large bowl and add on top of the Lentils soup. Mix and serve.

Publish date 14/04/2014 17:04
Last updated 14/04/2014 17:06