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Lentil Soup
Follow Amnah | @eatkubbaThis lentil soup is different from your standard recipe. The Zaatar croutons provide an aromatic flavor to the soup. Plus it’s easy to make and filled with nutrition.
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Ingredients
For the Soup
- 3-4 large Carrot
- Tazah Extra Virgin Olive Oil
- ½ Onion
- 1 tsp Cumin
- 1 tsp Coriander Seeds
- 1 tsp Salt
- 1 tsp Pepper
- 1 liter Broth add more as needed
- ¾ cup Red Lentils rinsed
For the Zaatar Croutons
- 4-5 tbsp Tazah Extra Virgin Olive Oil
- 4-5 tsp Tazah Zaatar
- Sourdough Bread
Instructions
For the Soup
- Sauté carrots, onions and celery until they are slightly soften
- Add the lentils and sauté
- Add cumin, coriander seeds, salt and pepper. Sauté for a couple of minutes.
- Add broth and let it come to a rolling boil. Let it simmer for 30 minutes.
- Blend the soup using an immersion blender.
For the Zaatar Croutons
- Divide the sourdough bread into inch chunks.
- Add olive oil to a pan over medium heat. Add more olive oil as needed so all the bread chunksare evenly oiled.
- Mix until golden.
- Remove from the pan, add the bread chunks into a bowl. Season with Zataar and combine untilall the croutons are seasoned evenly.
- Serve with the soup on the side or on top.
- Enjoy!
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