Lentil Soup

Lentil Soup

 

Lentil soup is based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow, green, or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe, Latin America, and the Middle East.

Lentils were unearthed in the Paleolithic and Mesolithic layers of Franchthi Cave in Greece (9,500 to 13,000 years ago), in the end-Mesolithic at Mureybet and Tell Abu Hureyra in Syria, and sites dating to 8000 BC in the area of Jericho. Aristophanes called it the "sweetest of delicacies."

Lentil soup is mentioned in the Bible: In Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at times of mourning; the roundness of the lentil represents a complete cycle of life.

 

 

Nutritional value per serving:

• Calories: 180kcal

• Total fat: 3g

• Saturated fat: 0g

• Cholesterol: 0g

• Carbohydrates: 25.5g

• Protein: 27.7g

• Fiber: 8.5g

Libyan food recipes: Shakshuka

 

Ingredients:

1 cup red lentils

1 onion, chopped fine

3 large carrots peeled and cut

1 tablespoon vegetable oil

½ tablespoon tomato sauce

2 tablespoons orange juice

1 cube of vegetable broth

salt

black pepper

cinnamon powder

chopped parsley

 

Preparation:

1. Put lentils, carrots, onion, and water in a pot and place on high heat. Leave till boiling then reduce heat.

2. Mix the vegetables with lentils and leave them to boil for 20 minutes.

3. Grind lentils, carrots, and onion in the blender.

4. Add the remaining ingredients to the soup and return to the heat to boil for a while.

5. Serve the soup and garnish it with parsley.

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