Photographer:
Knut Pettersen
Simple and good vegetarian soup with a lot of flavor. We used green lenses, but after a while in the blender it turned brown.
The recipe contains 71 Calories, 10 g Carbo, 4 g Protein and 1 g Fat per 100 gr
The recipe has the following allergens Milk,
Click here for more info about nutrient content and allergens.
Egyptian lentil soup is: Vegetarian
Click here for more info vegetarian / non-vegetarian
The recipe has been given 4.2 points from 4 readers
Readers:
10533 total.
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Ingredients
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Nutrition declaration for Egyptian lentil soup!
| Name | Value per 100 g | Value per serving | Unit |
|---|---|---|---|
| Calories | 70.65 | 452.56 | Kcal |
| Protein | 4.18 | 26.78 | gram |
| Carbohydrate | 9.53 | 61.05 | gram |
| Dietary fiber | 2.28 | 14.60 | gram |
| Fat | 1.25 | 8.01 | gram |
| Saturated fat | 0.65 | 4.16 | gram |
| Salt | 0.02 | 0.12 | gram |
| Price of the recipe | Kr 1.75 | Kr 11.21 | NOK |
| The whole recipe weighs | 2 562 | gr total | gram |
| Energy percentage from carbs | 53.95% | Not low carb | What does this mean? |
Approach:
The lentils are rinsed well before they are gently shaken in butter together with sliced leeks, 1 onion, garlic, 1 teaspoon cumin and 1 teaspoon crushed allspice. After a while, add sliced tomatoes and pour the liquid over. Let the soup cook on low heat until the lentils are well tender.
The soup should now be passed, either in a Food Processor, or a quick mixer and seasoned with salt / vegetable broth, more crushed allspice, cumin and grated ginger root.
Fry the other onion until crispy, sprinkle just before serving with 1 slice of lemon in each plate. It is the all-purpose taste that gives the soup character!
The soup can be served cold.
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More info
Author:
Knut Pettersen
Source:
Helios
(Intern: 24866)
Cooking time:
20-40 min
The recipe is simple to cook
Category:
Soup
Diet / allergy:
Vegetarian food
Country:
Egypt
Date entered:2013-07-29
Updated date:2013-07-29
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