Lentil soup

Name: Lentil soup
Cuisine: Asian
Ingredients: 2 cups of red lentils (rinse with cold water); 1 small onion (diced); 2 potatoes (diced); 6 cups of water; 1/3 cup olive oil; 1 cup vermicelli; 1 tablespoon chicken bouillon; 1 teaspoon curry powder; 1/2 teaspoon chili flakes; 1/2 teaspoon black pepper; 1/2 teaspoon turmeric; 3 more cups of water depending on how thick or thin you want the soup

2 steps

My all time favorite soup is lentil soup especially during the month of Ramadan. I make it almost everyday for the entire month and on the days I don’t make it’s because we have some leftover from the day before. After I break my fast with a date and a glass of water I eat a small bowl of lentil soup, pray then start on with my meal.

Updated at: Thu, 17 Aug 2023 09:46:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2671.5 kcal (134%)

Total Fat82.6 g (118%)

Carbs382.6 g (147%)

Sugars16.8 g (19%)

Protein114.9 g (230%)

Sodium109.6 mg (5%)

Fiber54.5 g (195%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupsred lentils

rinse with cold water

6 cupswater

1 cupvermicelli

1 tablespoonchicken bouillon

1 teaspooncurry powder

½ teaspoonchili flakes

½ teaspoonblack pepper

½ teaspoonturmeric

3 cupswater

depending on how thick or thin you want the soup

Instructions

Step 1

1. Rinse the lentils with cold water and put it in a pot. Then add in the diced onion and potatoes, 6 cups of water and boil for about 25 to 30 minutes until the lentils and potatoes are cooked. Then purée until smooth.

Step 2

2. Put another pot on high heat, add olive oil and vermicelli toast the vermicelli until golden brown. Add in the seasonings give it a quick mix, then add in the puréed lentils with 2 to 3 more cups of water stir every together really well and simmer on medium high for another 10 minutes and enjoy!

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