US
Lebanese shorbat soup and salad
Prep and cooking time: 50mins
Complex carb portions, per serving: 1.5
Freezable
Ingredients
Serves: 4
2 ½ tbsp extra virgin olive oil
2 garlic cloves
1 brown onion, diced
2 large carrots, diced
2 celery stalks, diced
1 tsp ground cumin
¼ tsp turmeric
2 bay leaves
150g dried red lentils
800ml vegetable stock
300ml water
1 lemon, juiced
1 romaine lettuce head
2 large tomatoes, diced
1 cucumber, peeled, deseeded, and chopped
100g pomegranate
1 tbsp extra virgin olive oil
1 small lemon, juiced
1 large handful parsley, roughly chopped
1 large handful mint
4 tbsp plain natural or Greek yoghurt (optional)
Method
Heat the oil in a large casserole dish, over medium heat. Fry the onion and garlic, until softened.
Cook the onions, celery, and carrots for 7-10mins, until they have become slightly translucent.
Add in the lentils, bay leaf, cumin, turmeric, and stock, and season generously with salt and pepper. Cook with the lid on for 30mins at medium heat, until the lentils have softened.
Remove the bay leaf.
Blend the soup to the consistency that you like. Turn the heat back on to low, add water to loosen the soup. Add more water if you prefer the soup thinner.
Season with the lemon juice and serve with salad.
Mix the romaine, tomatoes, cucumber, pomegranate, olive oil, lemon, and herbs in a large salad bowl.