Lebanese Lentil Rice




How to Make Lebanese Lentil and Vegetable Soup

Ingredients

  • 6 cups (1.7 L) water
  • 2 cups (500 ml) green or brown lentils
  • 1 stalk of swiss chard
  • 2 large carrots
  • 2 large potatoes
  • 1 can cannellini beans
  • 1 medium onion
  • 1/2 cup (125 ml) cilantro
  • 2 cloves garlic
  • 2 tablespoons (35.5 ml) olive oil
  • 1 chicken bouillon cube
  • 1 teaspoon (5 ml) cumin
  • 1 teaspoon (5 ml). paprika
  • salt and pepper to taste
  • lemons

Steps

  1. Gather all the ingredients.Other or different vegetables can be added or substituted.
  2. Sort through the lentils.Although lentils are already sorted through when you buy them in the store, it is common for there to be stones and some bad lentils. These are usually easy to spot as they are very dark in comparison to the other lentils and stick out - just remove them by hand.
  3. Rinse the lentils and put them in a big pot.Once the lentils have been sorted through, put them in a fine-mesh utensil such as a strainer and rinse them under cold water for a few seconds. Add them to a pot big enough to accommodate the 6 cups of water as well as the vegetables and beans.
  4. Add 4 cups of water to the lentils and let them boil on medium heat.Do not add all the water immediately - you only need enough to boil the lentils and the Swiss chard at first. Brown or green lentils do not get mushy like red and yellow lentils and they take more time to cook, so do not worry about how long they are boiled. It is best to keep the heat on medium so that the process won't take too long, and so the water is hot enough for the Swiss chard.
    • Keep an eye on the lentils and skim any froth. Lentils create froth when being boiled so skim any off the top with a small hand-held strainer or a spoon.
  5. Rinse all the vegetables and the Swiss chard.While the lentils come to a boil, take this time to thoroughly wash your vegetables and Swiss chard. This step is crucial because leafy greens like Swiss chard carry a lot of dirt and sometimes even bugs. It is best to wash them very well with cold water and even soak them afterward again in a bowl of cold water.
  6. Chop the Swiss chard and the cilantro.Begin with chopping the Swiss chard if you are using one chopping board. Chop the Swiss chard into the size and thickness of your preference. Place the Swiss chard into a bowl with cold water and set it aside. Roughly chop the cilantro and place it in some cold water to rinse out any remaining dirt.
  7. Cube the potatoes and chop the carrots.It is recommended to peel the potatoes and carrots but if you prefer the skins, be sure to wash them really well to remove dirt. Cut the potatoes into cubes in the size of your choice. Chop the carrots along their natural shape; thickness does not matter, go along with your preference. Place the potatoes into a bowl with cold water to avoid any browning. Set the chopped carrots aside.
  8. Add the Swiss chard to the boiling lentils.Drain the Swiss chard of the water and add it to the boiling lentils.
  9. Add the rest of the water and the bouillon cube.Add the remaining two cups of water and one chicken or vegetable bouillon cube to the pot.
  10. Add the potatoes and carrots.Drain them of the water and add them when the water in the pot comes to a boil. If you wish to add or substitute any vegetables, add or replace them at this point.
  11. Let the soup boil on medium heat.Allow your soup to boil for about 10 minutes until the vegetables begin to soften. If you wish to test this, simply stick a fork in a potato or carrot and if it penetrates the vegetable, then you're ready for your next step.
  12. Add the beans.Open the can of beans, drain it in a strainer, rinse them, and add them to the pot.
  13. Dice the onion and crush the garlic.Dice the onion into small pieces unless you prefer big chunks. It is best to smash the garlic rather than chop it to get a better flavor.
  14. Heat the olive oil in a small pan on medium-low heat.You do not want the olive oil to get too hot or else it will quickly burn what you add to it.
  15. Add the onions to the olive oil.Allow the onions to cook for two minutes and then turn up the heat to medium-high. Once the temperature of olive oil rises, the onions will begin to get pan fried.
  16. Add the garlic to the onions when they begin to develop color.When your onions develop color, add the garlic and stir it around. You only want to cook your garlic for about a minute until it's aromatic to get rid of the strong raw garlic flavor. Careful not to burn the garlic as it does burn easily and quickly.
  17. Add the cilantro to the onions and garlic.Once your garlic becomes fragrant, drain and add your cilantro. Turn up the heat a little and mix it around until its wilted and incorporated with the pan's other ingredients.
  18. Add the mixture into the pot of lentils and vegetables while it's hot.At this point you want the contents and oil of your pan to be very hot. Carefully put them into the pot of soup and hear that sizzle! Add a spoonful of liquid from the pot to deglaze the pan and collect all the remaining flavor.
  19. Add the salt, pepper, cumin, and paprika.Add your seasonings and stir well. Make sure to taste your soup at this point to make sure it’s perfectly seasoned. If not, add more salt.
  20. Stir everything together.Due to boiling, water evaporates so it is normal for there to be less than you added - just make sure everything is submerged in the soup. If not, add more water to cover all the vegetables. If you add more water, taste the soup again to check its seasoning and add as needed. After that, give it a good stir, put a lid on the pot and allow it to boil for 20- 30 minutes.
  21. Serve in a bowl and squirt a lemon over it.It is finally time to savor your delicious soup! Ladle the desired serving into a bowl and squirt either a whole or half a lemon according to your preference. Mix it together and enjoy!

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  • Prepare and chop vegetables as you go while you wait for the lentils to boil and once again after you add the carrots and potatoes.
  • Add salt to the swiss chard when washing it to thoroughly clean it from dirt and parasites.
  • Don’t add lemon directly to the pot of soup as it will reduce its lifespan and make it bitter.
  • Only add the lemon to the serving bowl.
  • Soups lasts up to three days when refrigerated.
  • Soup can be frozen and defrosted to enjoy.
  • Add a small chopped jalapeño to the hot olive oil to make it spicy.
  • Depending on personal preference, more vegetable types can be added.
  • For additional flavor, the potatoes and carrots can be sautéed before being added to the pot.
  • If you wish to make this soup vegetarian, substitute vegetable broth for the chicken bouillon cube.
  • The chicken bouillon cube can be replaced with chicken stock. Just subtract equal parts water for the stock.
  • Taste the soup before serving and add more salt if necessary.




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Date: 10.12.2018, 00:03 / Views: 34294