Soups and stews
ChefWutfa Hani Rahal
Brown Lentil Soup
Brown lentil soup made with an easy, quick homemade recipe! Topped with parsley, the soup becomes even more distinctive and tastes even better. Try it!
Brown lentil soup... with large or small lentils... a delicious, practical, and highly nutritious recipe!
Ingredients
Start here, then move straight into the method.
- 1 cup brown lentils, small or large
- 1 onion
- 1 carrot
- 1 potato
- 2 tablespoons olive oil
- Small handful of Egyptian rice
- 6 cups of water for each cup of lentils
- Chopped parsley
- Salt
- 1 teaspoon finely ground cumin
Method
Follow the cooking sequence without leaving the page.
- Chop the vegetables, meaning the onion, carrot, and potato, and sauté them briefly in a little olive oil.
- Wash the lentils and rice, drain them, then add them on top of the vegetables and stir.
- Add the water and wait for it to come to a boil before lowering the heat.
- Let the pot boil until the lentils are completely cooked.
- Blend the soup in the blender and return it to the pot.
- In a pan, sauté the chopped parsley with 1 teaspoon of olive oil.
- Add the sautéed parsley to the pot, adjust the salt, add the cumin, then let the soup boil for 2 minutes and turn off the heat.Timers: 2 min
- For more soups on the site, here is Chicken Soup with Vermicelli
- Here is how to make Yellow Lentil Soup as well
Recipe tags
Soups and stewsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Chicken Soup with Vermicelli
- Yellow Lentil Soup
