Arabic soup
4 servings
35 minutes
Arabic soup is a fragrant and warming dish rooted in the ancient traditions of Middle Eastern cuisine. Its main ingredients—lentils and roasted vegetables—create a rich flavor with a hint of smokiness. Eggplant adds creaminess to the soup, while sweet peppers and tomatoes contribute freshness and a slight tang. This soup is perfect for winter evenings or fasting days, providing a hearty and nutritious meal. The addition of spices like hot chili, freshly ground black pepper, and dried dill makes the flavor vibrant and rich. Serving it with chopped parsley adds fresh herbal notes. This dish is not only nourishing and healthy but also embodies traditional Arab hospitality, where food is not just about satisfying hunger but a way to warm the soul.
1
Soak the lentils for a few hours.
- Lentils: 200 g
2
Wash the eggplant, pepper, and tomatoes. Peel the onion and garlic, cut the onion into 4 pieces. Brush all vegetables with olive oil, place on a baking sheet, and put in a preheated oven at 220–240 degrees for about 20 minutes (or until a brown crust forms on the eggplant and pepper).
- Eggplants: 1 piece
- Tomatoes: 4 pieces
- Sweet pepper: 1.5 piece
- Onion: 1 piece
- Garlic: 3 cloves
3
Boil lentils in 2-2.5 liters of water (the amount depends on the desired thickness of the soup). Remove the baked vegetables from the oven, peel the pepper, chop all ingredients coarsely, and add them to the pot with the lentils. Simmer for about 5 minutes on the stove, adding spices to taste (I added hot chili pepper, freshly ground black pepper, salt, and dried dill).
- Lentils: 200 g
- Eggplants: 1 piece
- Tomatoes: 4 pieces
- Sweet pepper: 1.5 piece
- Onion: 1 piece
- Garlic: 3 cloves
- Parsley: 20 g
4
Pour into plates and sprinkle with chopped greens.
- Parsley: 20 g