Maraq Misis (Red Lentil Soup)
Serves
4
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
1 large white onion, finely diced
3 Roma tomatoes, diced
7 oz (200 g) dry red lentils, rinsed
1 small carrot, finely diced
0.35 oz (10 g) cilantro leaves
2 cloves garlic, minced
4 tsp xawaash spice blend (or ground cumin, coriander, pepper, cloves, cinnamon, cardamom, turmeric)
8 oz (240 g) plant-based natural yogurt (optional)
Nutrition
(Per Serving)
Calories
288
Fats
8 g
Protein
14 g
Carbs
40 g
Instructions
- In medium pot, heat 2 tablespoons olive oil over medium heat. Add onion and cook until translucent (about 7 to 8 minutes).
- Stir in tomatoes, cover, and cook until broken down (about 6 minutes).
- Add lentils, carrot, cilantro, garlic, xawaash, and 1 teaspoon salt. Add 32 fl oz (960 ml) warm water and cover. Simmer for 25 minutes until lentils and veggies are soft.
- For semi-smooth texture, pulse once or twice in blender. Serve with dollop of plant-based natural yogurt.
- Keep in fridge for up to 5 days, or store in freezer for 3 months.