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Red lentil soup

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  • 1 tbsp olive oil
  • 2 onions, peeled and chopped
  • 4 carrots, peeled and chopped
  • 1 can chopped tomato
  • 1 cup red lentils
  • 1 handful basmati rice
  • 2 cups boiled water
  • 1 chicken stock cube
  • 1 tbsp ground coriander
  • 3 cloves garlic, minced
  • 1 tbsp salt
  • 0.5 tbsp black pepper
  • Optional: chopped parsley for garnish
  • Cooking Time
    30 mins
  • Serving
    Serves 5
  • Skill Level


We call this Libyan soup at home, mainly because my mum got this recipe off her Libyan friend, lol. So I thought maybe it is best I stick with red lentil soup as a name instead, as it may have a special name for Libyan's which we do not know about. 
  1. Add the olive oil to a pan on medium heat, then add the onions and only cook till they become translucent
  2. Add the carrots and chopped tomato, followed by the lentils and rice
  3. Add the boiling water and leave the soup to boil on a medium/high heat. Once it starts boiling, reduce to medium/low heat and cover. Leave the soup until the carrots are soft and the lentils turn yellow in colour (this may take 25 minutes)
  4. Blend the soup mixture to form a smooth consistency, then add the chicken stock cube and leave on low heat
  5. In a separate pan, add the coriander and keep mixing for around 15 seconds, then add the garlic, salt and pepper and mix for a further 10 seconds, before adding this mixture to the soup
  6. Mix well, and leave for a further 5-10 mins. Adjust the seasoning and water at this point (I added a sprinkle more of salt, and a further 3/4 cup of boiling water to form a soup like consistency)

The picture does not do justice, but trust me, for someone who doesn't usually loveee lentils, this is a delicious soup!  Pointer: do not cook the garlic mixture for long, or you will end up with the dark random bits in the soup (see picture). My mum only told me this after I had done this :) So let's learn for next time inshAllah. Enjoy :)


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