Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Lentil Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Lentil Soup Recipes Biography

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Lentil soup refers to a variety of vegetarian and meat soups made with lentils. The soup may consist of green, brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup.
Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar.
Lentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium. Hippocrates prescribed lentils for patients with liver ailments.

Ingredients
Original recipe makes 6 servings Change Servings

    1 onion, chopped

    1/4 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

    1/2 cup spinach, rinsed and thinly sliced

    2 tablespoons vinegar

    salt to taste

    ground black pepper to taste.

Ingredients
Original recipe makes 6 servings,
    1 onion, chopped

    1/4 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

    1/2 cup spinach, rinsed and thinly sliced

    2 tablespoons vinegar

    salt to taste

    ground black pepper to taste

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Directions

    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.
Lentils are a staple in Middle Eastern and Indian cooking and make a thick, rich and delicious soup. They're also a good source of fiber and magnesium and the quickest legume to cook. With bread and a salad, this soup makes a whole meal. On a cold night, a filling soup like this is perfect nourishment for warming body and soulSoluble fiber, found in such high quantities in lentils, forms a gel in the digestive tract that traps cholesterol-containing bile and escorts it out of the body; while insoluble fiber, also plentiful in lentils, provides stool bulk and helps prevent constipation. Just one cup of cooked lentils - less than the amount found in one serving of this soup - contains over 15 grams of dietary fiber, all for only 230 calorie.