This Lentil Soup Is ADDICTIVE

by Middle Eats
Lentil Soup

Lentil Soup is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Lentil Fatteh is the best possible way to serve lentil soup. It combines a layer of crispy pitta bread with a rich and creamy lentil soup, that is topped with tangy garlic and vinegar seasoning. The result is one of the most satisfying meals you can eat in winter

  • Lentil Soup
  • Lentil Soup
  • Lentil Soup
  • Lentil Soup
  • Lentil Soup
  • Lentil Soup
  • Lentil Soup
  • Lentil Soup
  • Lentil Soup
  • Lentil Soup
  • Lentil Soup
  • Lentil Soup

Follow along with the 📝 recipes below👇🏾👇🏾

Lentil Soup
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Lentil Soup

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Toasted pitta:

  • 4 Pitta breads
  • 1-2 Tbsp olive oil
  • 1/4 Tsp Salt
  • 1/8 Tsp Black pepper

Lentil Soup:

  • 250g Split red lentils
  • 150g Carrots
  • 1 Medium Onion
  • 1 Tomato
  • 4 cloves of garlic
  • 2.5 tsp salt
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp Aleppo pepper

Tasha (garlic and vinegar sauce):

(make this twice, once minced, once slices)

  • 1-2 Tbsp butter or oil
  • 4 Cloves Garlic
  • 1/3 Cup White Vinegar
  • 2 Tbsp Butter

Instructions

To make the toasted pitta:

Lentil Soup

  1. Slice your pitta into squares about 2cm X 2cm and place on an oven trayLentil Soup

  1. Add the olive oil, salt, and pepper. Mix well then spread out into a single layer
    Lentil Soup
  2. Back at 160c for around 15 minutes until crispy and dried out

To make the lentil soup:

  1. Wash your lentils thoroughly until bright orange in color
  2. Roughly chop your vegetables, then add to the pot with the lentils, and 1.25l of vegetable stock
  3. Bring to a boil, then remove the tomatoes and peel their skin. Turn the heat to medium and cover with a lid
  4. Cook for 30-40 minutes until the carrots are cooked through, then blend until smooth
  5. Add the salt, pepper, and spices, and simmer until it reaches a lightly thick texture
  6. Make the Tasha by melting the butter, then adding the garlic and frying for about 30 seconds. Add the vinegar and bring to a boil then pour into the soup
  7. You can serve it as soup immediately

To make the Lentil Fatteh:

  1. Plate a pile of toasted bread in a plate or bowl
  2. Add some garlic vinegar Tasha onto the bread, then ladle over the lentil soup
  3. Add more Tasha on top
  4. Garnish with parsley and nigella seeds
  5. Serve immediately
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Chapters
0:00 Intro
0:56 Making the toasted bread
1:39 Lentil soup recipe
4:08 Assembly
4:31 Taste Test & Review

Recipe video


Enjoy

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