Easy Arabic Soup | ExpatWomanFood.com

Posted on

19 May 2014



Easy Arabic Soup


300ml Red lentils
300g potato, peeled and sliced
250g carrot, peeled and sliced
2 small onions, chopped
2tbsp cooking oil
1 tsp cumin
1 pinch cayenne pepper
1 pinch black pepper
2 cloves garlic, crushed
2 cubes vegetable stock
Salt to taste


  • Rinse lentils in cold water. Peel and slice potatoes, carrots and onions.
  • Fry the potatoes, carrots and onion in oil in a large soup pot.
  • Season with cumin, cayenne and black pepper. Then add garlic, lentils and 4 cups of water with vegetable stock cubes.
  • Let soup boil for 15 minutes or until vegetables are tender. Mix the soup with a hand blender.
Cooks Note

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