شوربة عدس مع لحمة

Velvety red lentil soup with delicately-spiced ground beef.

This soup is a hearty twist on my delicious lentil soup recipe. Spiced ground beef adds texture and complexity to the velvety lentil soup base. I left out the tomato paste in this recipe to bring attention to the warmth of spices in both the soup and the meat. The resulting soup is high in fibre and protein and is a perfect way to start your iftar.

Lentil and Beef Soup

Safana Zahili

Velvety red lentil soup with delicately-spiced ground beef.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Appetizer

Cuisine Middle Eastern

Servings 6

Calories 245 kcal

Ingredients

  

1x2x3x

• 1 onion diced
• 1 cup red lentils
• potato diced
• 1 carrot diced
• vegetable bouillon cube (Maggi)
• 1 tablespoon cumin
• ½ teaspoon turmeric  
• ½ lb ground beef
• 1 teaspoon 7 spices

Instructions

 

• In a pot, sauté onions in oil until softened.
• Add lentils, vegetables, bouillon cube, cumin, turmeric, and 4 cups water.
• Bring to a boil, cover and lower to a simmer. Cook for 30 minutes. Be sure to stir every few minutes to prevent burning.
• While the soup is cooking, sauté the beef with salt and 7 spices until cooked, 5 minutes.
• When soup is done cooking, use an immersion blender to blend the soup until smooth, 5 minutes.
• Stir in beef and serve with lemon slices.  

Nutrition

Sodium: 39mgCalcium: 45mgVitamin C: 10mgVitamin A: 1724IUSugar: 2gFiber: 11gPotassium: 619mgCholesterol: 27mgCalories: 245kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 8gProtein: 15gCarbohydrates: 27gIron: 4mg

Keyword Ramadan

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