Lentil soup recipe.?

The simple lowfat lebanese one?


the yellow one that they serve at the arabic resturants?


Please get me the recipe. my tummy craves it. yum yum.Lentil soup recipe.?
Lentil soup with pita crisps








1 pound dried yellow lentils


1 medium tomato, quartered and seeded


1 medium potato, peeled and cut into 1 inch slices


1 medium carrot, peeled and cut into 1 inch slices


2 teaspoons salt


1 tablespoon corn oil


1 large onion, finely chopped


3 cups beef stock or canned beef broth


1 teaspoon ground cumin


1 tablespoon chopped fresh parsley





Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.





Remove from heat. Strain, reserving cooking liquid. In blender, pur茅e solids, adding enough reserved liquid to make mixture smooth. Set aside.





In medium pot over moderately high heat, heat corn oil. Add onion and saut茅 until golden, about 10 minutes. Add pur茅ed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.





Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.





1 tablespoon ghee (clarified butter, )


2 rounds pita bread, each cut into 9 wedges


In large skillet over medium heat, heat ghee. Working in batches of 6, saut茅 pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.Lentil soup recipe.?
1 liter chicken stock or vegetable stock


1/8 liter yellow lentils


1-2 garlic clove (crushed)


2-3 tablespoons flat leaf parsley (chopped)


1/2 teaspoon cumin


1 pinch ground coriander


1 lemon, juice of, to taste








Southwest Asia (Middle East) Appetizers


Simply place all the ingredients, except the lemon juice, into a pot and let them boil until the lentils are well cooked.


Some people prefer to smoothen this with a blender while others like to still see the lentils, so this part is up to you.


Add the lemon juice just before serving.


(I have met people who prefer the soup without the lemon juice, so you might want to try it out on a small portion first to see which way you like best).


For Vegetarian option use Vegetable broth.
ARABIAN LENTIL SOUP


1 liter chicken stock or vegetable stock


1/8 liter yellow lentils


1-2 garlic clove (crushed)


2-3 tablespoons flat leaf parsley (chopped)


1/2 teaspoon cumin


1 pinch ground coriander


1 lemon, juice of, to taste








Simply place all the ingredients, except the lemon juice, into a pot and let them boil until the lentils are well cooked.


Some people prefer to smoothen this with a blender while others like to still see the lentils, so this part is up to you.


Add the lemon juice just before serving.


(I have met people who prefer the soup without the lemon juice, so you might want to try it out on a small portion first to see which way you like best).


For Vegetarian option use Vegetable broth.














another recipe


INGREDIENTS:


2 cups dried lentils


8 cups water


1 1/2 tbsp. crumbled bacon or bacon bits


1/2 c. chopped onion


1/2 c. chopped celery


1/4 c. chopped carrot


3 tbsp. snipped parsley


1 clove garlic, crushed


2 1/2 tsp. salt


1/4 tsp. ground black pepper


1/2 tsp. dried leaf oregano


1 can (14.5 ounces) tomatoes





PREPARATION:


Rinse lentils; place in cooker. Add 8 cups water and remaining ingredients except tomatoes . Cook on LOW for 8 to 10 hours. Add tomatoes . Turn to HIGH and cook 15 minutes longer, until hot.
Ingredients:


1 3/4 green/brown lentils


7 cups water


4 beef bouillon cubes


1 medium potato, chopped


2 Tbsp veg. oil


1 onion finely chopper


3 cloves garlic, minced


1 cup fresh cilantro, chopped


1/2 tsp. ground pepper


1 tsp ground cumin


3 Tbsp. lemon juice





Directions:


-Rinse lentils. In soup pot, place lentils, water, bouillon cubes, potato and spinach. Bring to boil, reduce heat, cover and simmer for 45 minutes.





-While lentils are cooking, heat oil in skillet and saut茅 onion and garlic over medium heat for 5 minutes.





-Add onion mixture to lentils. Stir in cilantro, pepper, cumin and lemon juice. Simmer for 5 minutes more.


Regards,


Chef Biju