VegetarianVegetarian Soups Lentil Arabic Soup by Sunitha Fernandez July 20, 2011 written by Sunitha Fernandez July 20, 2011 Lentils with tomato puree makes a healthy creamy soup Print Recipe Votes: 1 Rating: 4 You: Rate this recipe! Cuisine Mediterranean Prep Time 20 minutes Servings people MetricUS Imperial Ingredients Lentils(ground) - 250 g Margarine - 50 g Tomato puree - 25 g Tomatoes(chopped) - 2 nos Onions(chopped) - 2 garlic(crushed) - 1 clove Rice - 100 g Baharat(spice blend) - 2 tsp Lemon - 1 no Water - 1 litre Salt(As reqd) - Cuisine Mediterranean Prep Time 20 minutes Servings people MetricUS Imperial Ingredients Lentils(ground) - 250 g Margarine - 50 g Tomato puree - 25 g Tomatoes(chopped) - 2 nos Onions(chopped) - 2 garlic(crushed) - 1 clove Rice - 100 g Baharat(spice blend) - 2 tsp Lemon - 1 no Water - 1 litre Salt(As reqd) - Votes: 1 Rating: 4 You: Rate this recipe! Instructions For preparing lentil arabic soup, boil the lentils in 1 litre of water. Squeeze the juice of 1 lemon and keep it aside. Heat margarine in a pan. SautT onions and garlic. Put this into the lentils and mix well. Add in tomato puree, baharat, tomatoes, salt, garlic and lemon juice into the lentils. Allow it to cook for 45 minutes without the lid. Add in the rice and cook for another 15 minutes. Lentil arabic soup is ready. Serve hot. Share this Recipe ArabicBirthdayDinnerEasyInnovativeLunchMonsoonPartySoups 0 comment 0 FacebookTwitterPinterestEmail Sunitha Fernandez Related Posts Mushroom Fry Kerala Sambar Easy to make Mushroom Masala Easy Kerala Appam – Traditional Green Peas Curry Kerala Style Kadala Curry Kerala Style Leave a Comment Cancel Reply Remember my details in this browser for the next time to post comment.
