This soup is so refreshing that makes it a good choice during the summer season. Use small brown lentils for this soup if you chose to make it with big lentils increase water amount.This Middle Eastern soup has lemony flavors that usually pairs well with lentils.Enjoy hot or warm.
Ingredients:
1 cup lentils
¼ cup diced onions2 garlic cloves minced
2 tbsp. vegetable oil
8 cups water
1 small potato diced
1 zucchini diced
¼ cup shredded carrots
1 tbsp. fresh cilantro chopped
¼ cup + 3tbs lemon juice
Salt and pepper to taste
Directions:
Heat oil over medium heat, sauté onions for 1 minute. Add garlic sauté a little bit then add potatoes, carrots and zucchini sauté for 2 minutes.
Add lentils, then add water bring to boil cover pot and reduce heat to medium low and cook for 30 minutes or until lentils and vegetable are cooked.
Five minutes before soup is done, add lemon juice and cilantro.
Five minutes before soup is done, add lemon juice and cilantro.
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