Egyptian Yellow Lentil Soup


Food.com
75 mins (prep 15, cooking 60)
13 ingredients
4 servings
This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. Lentils are a very ancient food staple, and have been the basis of diets in the Middle East for millennia. To perk up the flavor of this soup, cooks often add a spritz of lemon juice to each serving at the last minute. Note: Ghee is available at Middle Eastern markets. Yellow lentils are actually orange when you buy them in the package, but they quickly turn yellow when cooked. Unlike brown lentils, they take very little time to cook.The amount of cumin can be adjusted to taste

Categories:  low-fat , low-cholesterol , african , egyptian , low-sat.-fat , healthy , <-4-hours , soups-&-stews , low-in... , healthy-2 , time-to-make ,
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Ingredients

Nutrition

Serving Size (13.15 g)
Servings 4
Amount per Serving
Calories 65.67 Calories from Fat 66.42
% Daily Value *
Total Fat 7.38g 45.39%
Saturated Fat 2.77g 55.37%
Trans Fat 0.0 %
Cholesterol 9.47mg 12.62%
Sodium 1162.81mg 193.8%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.01g 0.08%
Vitamin A 113.48IU% Vitamin C 0.0mg%
Calcium 0.87mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
pita bread rounds, yellow lentils, medium tomato, medium carrot, large, canned beef broth, ground cumin, chopped fresh parsley
 

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