Vegetarian Lentil Soup
4 servings
30 minutes
Aromatic and hearty vegetarian lentil soup is a true classic of Arabic cuisine. Its roots go back to ancient times when Bedouins cooked it over an open fire using simple yet nutritious ingredients. Lentils give the soup a rich, earthy flavor, while the combination of carrots, potatoes, and sweet peppers adds tenderness and a hint of sweetness to the dish. Bay leaves and allspice add subtle spicy notes that reveal depth of flavor. This soup not only warms but also satisfies while remaining light and healthy. Perfect as a standalone dish or paired with crusty bread. Easy to prepare and suitable for those who value healthy eating. It is well-digested and provides a sense of coziness.
1
Wash and peel all the vegetables. Bring 1.5 liters of water to a boil, add salt.
- Salt: to taste
2
Put sliced carrots and onions in a pot, boil the vegetables for 5 minutes.
- Carrot: 1 piece
- Onion: 1 piece
3
Then add potatoes and sweet peppers. Cook the soup until the potatoes are slightly soft.
- Potato: 4 pieces
- Bell pepper: 1 piece
4
Rinse the lentils in cold water, add to the vegetables. Pour 1 tablespoon of vegetable oil into the soup. Continue to cook the soup for another 10-15 minutes (green lentils take longer to cook than orange ones).
- Lentils: 5 tablespoon
5
Five minutes before finishing cooking, add a couple of bay leaves and chopped greens to the soup.
- Bay leaf: 2 pieces
- Fresh herbs: to taste
