Best 4 Mahas Lentil Soup Recipes

**Explore a Wholesome Culinary Journey with Mahas Lentil Soup: A Trio of Enticing Recipes**

Dive into the realm of culinary delight with Mahas Lentil Soup, a delectable dish that tantalizes taste buds and nourishes the soul. Originating from the vibrant kitchens of the Middle East, this hearty soup boasts a symphony of flavors and textures, making it a beloved staple in many households. Discover three distinct yet equally enticing recipes curated to cater to diverse preferences and dietary needs. Embark on a culinary adventure as we delve into the secrets of creating this comforting and nutritious soup, promising a satisfying and memorable dining experience.

**1. Classic Mahas Lentil Soup:**

Immerse yourself in the traditional essence of Mahas Lentil Soup with this classic recipe. A harmonious blend of lentils, vegetables, and aromatic spices simmered in a rich broth forms the foundation of this timeless dish. Experience the perfect balance of flavors as the earthy lentils mingle with the vibrant notes of cumin, coriander, and turmeric, creating a symphony of spices that dances on the palate.

**2. Vegan Mahas Lentil Soup:**

Indulge in a plant-based delight with the Vegan Mahas Lentil Soup, a guilt-free indulgence that compromises neither flavor nor nourishment. This rendition swaps out traditional meat broth for a flavorful vegetable stock, ensuring a hearty and satisfying experience for vegans and vegetarians alike. Savor the medley of lentils, vegetables, and herbs, all simmered together to create a symphony of textures and flavors that will leave you craving more.

**3. Spiced Mahas Lentil Soup:**

Ignite your taste buds with the Spiced Mahas Lentil Soup, a culinary adventure for those who relish bold and fiery flavors. This recipe takes the classic soup to new heights with the addition of a vibrant array of spices, including chili powder, paprika, and cayenne pepper. Prepare for a tantalizing journey as the heat builds, complemented perfectly by the soothing lentils and creamy coconut milk.

Here are our top 4 tried and tested recipes!

THE BEST LENTIL SOUP

The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

LENTIL SOUP

Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

Ingredients

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

EASY LENTIL SOUP

Easy Lentil Soup image

The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons olive oil
3 carrots, chopped
2 stalks celery, sliced
1 onion, chopped
Salt and pepper
2 cloves garlic, minced
1/4 teaspoon dried thyme
1 dried bay leaf
1 can (28 ounces) whole tomatoes, with their juice
4 cups water
1 cup lentils, picked over and rinsed well
1 tablespoon wine vinegar

Steps:

In a large pot or Dutch oven, heat oil over medium heat. Add carrots, celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes longer.
Add tomatoes with their liquid, breaking them up with a large spoon. Add water and lentils, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 30 minutes. Just before serving, stir in vinegar.

Nutrition Facts : Calories 295 g, Fat 6 g, Protein 17 g

MAHA'S LENTIL SOUP

Maha's Lentil Soup image

Yes, another lentil soup recipe but this one looks really good. Compliments of Yankee Magazine. I am trying it soon. The recipe says to "Squeeze the lemons over the soup only after you've ladled it into the bowl. If the juice sits in the soup too long, or you reheat it, it ruins everything."

Provided by chefmopotts

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 medium onions, finely chopped
1/2 cup olive oil
1 tablespoon olive oil
4 carrots, peeled and finely chopped
6 -8 garlic cloves, minced
2 tablespoons dried coriander
1 lb dry lentils, rinsed and picked through
8 cups water
2 -3 tablespoons cumin
1 tablespoon salt (kosher or sea salt)
1 bunch swiss chard, stems removed and cut into 2-inch pieces
1 tablespoon flour
1/4 lb vermicelli or 1/4 lb angel hair pasta, broken into 1-inch pieces
2 lemons

Steps:

In a large soup pot over medium-high heat, saute onions in 1/2 C oil until translucent.
Add carrots and garlic and cook 2 to 3 minutes.
Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes.
Add lentils and stir well to coat.
Add water to cover the ingredients by 3 inches (about 8 cups).
Stir in cumin.
Cook about 30 minutes, or until lentils are al dente (softened but not completely cooked).
Season with approximately 1 Tbs. salt.
Add Swiss chard and cook about 10 minutes.
Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.
In a saute pan over medium-high heat, cook pasta in 1 Tbs. oil until lightly browned, about 2 minutes.
Add pasta to soup and cook about 8 minutes.
Ladle into bowls and squeeze about 1 Tbs. fresh lemon juice over each serving. Serve with pita chips or unseasoned croutons.

Nutrition Facts : Calories 451.1, Fat 16.7, SaturatedFat 2.3, Sodium 1010.8, Carbohydrate 60.2, Fiber 21.7, Sugar 5.8, Protein 19.1

Tips:

Use high-quality lentils. Fresh lentils will cook more evenly and have a better flavor.
Rinse the lentils before cooking. This will remove any dirt or debris.
Use a large pot. The lentils will expand as they cook, so it's important to have a pot that is large enough to accommodate them.
Bring the lentils to a boil, then reduce the heat to low. This will help to prevent the lentils from boiling over.
Simmer the lentils for 20-30 minutes, or until they are tender. The cooking time will vary depending on the type of lentils you are using.
Season the lentils to taste. You can add salt, pepper, garlic, onion, cumin, or any other spices that you like.
Serve the lentils hot with rice, bread, or salad.

Conclusion:

Lentil soup is a delicious, healthy, and affordable meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will love.