Best 8 Non Fat Middle Eastern Greens And Lentil Soup Recipes

MIDDLE EASTERN LENTIL SOUP

Steps:

• Place pot over medium heat.
• Add olive oil.
• Add onion and garlic. Cook until just starting to brown.
• Add salt and cumin. Stir.
• Add lentils. Stir until mixed well.
• Add 4 cups of water and allow to cook down. About 10 minutes.
• Add remaining water, and lemon juice. Cook another 10 minutes or until lentils are soft.
• Turn off heat, using a hand blender, puree mixture until smooth.

MIDDLE EASTERN LENTIL SOUP RECIPE

Steps:

• In a soup pot heat olive oil on medium. Add the onion, celery, carrots, and garlic. Sauté until onion is translucent. Add 4 cups of broth and the lentils. Bring to a boil and cook until the vegetables are tender. Add cumin, salt, and allspice. Turn down heat to low and allow to simmer for about 30-40 minutes.
• Using an immersion blender blend solids thoroughly.
• Add the remaining broth and simmer for an additional 15 minutes.
• Add the lemon juice and additional salt to taste.

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Steps:

• Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

ARABIC LENTIL SOUP

Steps:

• Warm the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the chopped onion and carrots. Sauté for 5-7 minute.
• Stir in the garlic, turmeric, ginger and cumin. Cook, stirring often to keep the garlic from burning, another 2 minutes.
• Add the lentils, rice and stock. Mix well to combine. Cook about 30-35 minutes until the lentils are soft.
• Stir in parsley and lemon juice. Turn off the heat and move the pot off of the heat source.
• Use an immersion blender to process until you reach your desired consistency. Tip: You can also transfer the soup to a traditional blender if needed. Just make sure to only blend the soup and in batches making sure not to overfill the blender open the lid of the blender carefully and away from your face as it will likely be steamy.
• Alternatively, you can enjoy this as a chunky soup without blending if you prefer.
• Taste and season as you see fit (more salt, lemon juice, etc). Don't be afraid to add more lemon juice as it really makes this soup pop! Serve and enjoy.

NON-FAT MIDDLE EASTERN GREENS AND LENTIL SOUP

Steps:

• Wash the lentils and drain them in a colander. Put them into a soup pot with the chopped onion, garlic and salt and two quarts of water or broth, bring to a boil, skim any foam off, and cook for fifteen or twenty minutes.
• While the lentils are cooking, wash the greens and remove the stems from the chard or kale if you are using them. Slice the greens in narrow shreds. You should have about four cups.
• Spray a non-stick frying pan or seasoned cast iron skillet with canola spray, place it on the burner and add 1/4 cup broth from the cooking lentils to the pan. Add the cilantro and the greens, cover the pan and allow them to wilt for about five minutes. Scrape the contents of the skillet into the pan with the cooking lentils. Cook another twenty minutes or so, until the soup is thick.
• Stir the lemon juice into the soup and serve.

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
• Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)

Steps:

• Wash and drain lentils.
• In a large pot, combine all ingredients.
• Bring to a boil, then let simmer on medium/low for about 35 minutes.
• Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
• Serve in with lemon wedges, on side.
• Enjoy!

LEBANESE LEMON LENTIL SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
• Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.