Mushroom, lentil and lamb soup recipe

Photo: Mushroom, lentil and lamb soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mushroom, lentil and lamb soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mushroom, lentil and lamb soup.

When served with some fresh crusty bread, this hearty soup can stand as a meal on its own.

To Prep 0:05
To Cook 0:15
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 tablespoon olive oil
20g butter
1 brown onion, finely chopped
2 sticks celery, thinly sliced
200g button mushrooms, sliced
1/4 cup plain flour
4 cups chicken stock
400g can brown lentils, drained, rinsed
3 cups cooked lamb shank meat (see related recipe)
1/3 cup flat-leaf parsley leaves, roughly chopped
herbed garlic bread and Greek-style yoghurt (optional), to serve

Method

Step 1
Heat oil and butter in a large saucepan over medium-high heat. Add onion, celery and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables are soft. Sprinkle over flour. Cook for 1 minute.

Step 2
Remove from heat. Slowly add stock and 2 cups cold water, stirring constantly. Return to heat and bring to the boil. Reduce heat to medium. Add lentils and lamb shank meat. Cook, uncovered, for 5 minutes or until heated through.

Step 3
Season with salt and pepper. Ladle into bowls. Sprinkle with parsley. Serve with herbed bread and a dollop of yoghurt.

Super Food Ideas - June 2006 , Page 71
Recipe by Dixie Elliott
Photography by Mark O'Meara  

More from the Lebanese Recipes Kitchen:

Hearty chicken and vegetable soup
Spicy lentil soup
Frike with Meat Balls and Vegetable Soup 
Moroccan Chicken and Butternut Squash Soup  
Moroccan Chickpea Stew    
Moroccan Chicken Thighs  

Save and share Mushroom, lentil and lamb soup recipe 

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Photo: Mushroom, lentil and lamb soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mushroom, lentil and lamb soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mushroom, lentil and lamb soup.

When served with some fresh crusty bread, this hearty soup can stand as a meal on its own.

To Prep 0:05
To Cook 0:15
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 tablespoon olive oil
20g butter
1 brown onion, finely chopped
2 sticks celery, thinly sliced
200g button mushrooms, sliced
1/4 cup plain flour
4 cups chicken stock
400g can brown lentils, drained, rinsed
3 cups cooked lamb shank meat (see related recipe)
1/3 cup flat-leaf parsley leaves, roughly chopped
herbed garlic bread and Greek-style yoghurt (optional), to serve

Method

Step 1
Heat oil and butter in a large saucepan over medium-high heat. Add onion, celery and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables are soft. Sprinkle over flour. Cook for 1 minute.

Step 2
Remove from heat. Slowly add stock and 2 cups cold water, stirring constantly. Return to heat and bring to the boil. Reduce heat to medium. Add lentils and lamb shank meat. Cook, uncovered, for 5 minutes or until heated through.

Step 3
Season with salt and pepper. Ladle into bowls. Sprinkle with parsley. Serve with herbed bread and a dollop of yoghurt.

Super Food Ideas - June 2006 , Page 71
Recipe by Dixie Elliott
Photography by Mark O'Meara  

More from the Lebanese Recipes Kitchen:

Hearty chicken and vegetable soup
Spicy lentil soup
Frike with Meat Balls and Vegetable Soup 
Moroccan Chicken and Butternut Squash Soup  
Moroccan Chickpea Stew    
Moroccan Chicken Thighs  

Save and share Mushroom, lentil and lamb soup recipe 

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reade more... Résuméabuiyad

Hearty chicken and vegetable soup recipe

Photo: chicken and vegetable soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hearty chicken and vegetable soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hearty chicken and vegetable soup.

Warm up your Friday night with this hearty soup.

To Prep 0:20
To Cook 1:15
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
2 small zucchini, diced
1 swede or turnip, peeled, diced
1 1/4 cups dry soup mix, rinsed (see note)
8 cups chicken stock
1kg skinless chicken lovely legs

Method  

Step 1
Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.

Step 2
Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.

Step 3
Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle soup into warmed bowls. Serve.

Super Food Ideas - July 2006 , Page 67
Recipe by Michelle Lucia
Photography by Mark O'Meara   

More from the Lebanese Recipes Kitchen:

Spicy lentil soup
Frike with Meat Balls and Vegetable Soup
Moroccan Chicken and Butternut Squash Soup 
Moroccan Chickpea Stew  
Moroccan Chicken Thighs  
Chicken and caramelized onion tagine 
 
Save and share Hearty chicken and vegetable soup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: chicken and vegetable soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hearty chicken and vegetable soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hearty chicken and vegetable soup.

Warm up your Friday night with this hearty soup.

To Prep 0:20
To Cook 1:15
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
2 small zucchini, diced
1 swede or turnip, peeled, diced
1 1/4 cups dry soup mix, rinsed (see note)
8 cups chicken stock
1kg skinless chicken lovely legs

Method  

Step 1
Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.

Step 2
Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.

Step 3
Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle soup into warmed bowls. Serve.

Super Food Ideas - July 2006 , Page 67
Recipe by Michelle Lucia
Photography by Mark O'Meara   

More from the Lebanese Recipes Kitchen:

Spicy lentil soup
Frike with Meat Balls and Vegetable Soup
Moroccan Chicken and Butternut Squash Soup 
Moroccan Chickpea Stew  
Moroccan Chicken Thighs  
Chicken and caramelized onion tagine 
 
Save and share Hearty chicken and vegetable soup recipe

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Spicy lentil soup recipe

Photo: Spicy lentil soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy lentil soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy lentil soup. 

Slurp your way into winter with this easy Spicy lentil soup.

INGREDIENTS 11
SERVINGS 4

Ingredients

1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
500g sebago potatoes, peeled, chopped
2 medium carrots, peeled, chopped
2 celery stalks, trimmed, chopped
2 medium tomatoes, chopped
1 tablespoon madras curry paste
1 litre chicken stock
1/2 cup red lentils, rinsed
Coriander leaves, to serve

Method

Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add carrot, celery, tomato and potato. Cook, stirring, for 5 minutes.  

 Step 2
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. Add lentils.  

 Step 3
Blend, in batches, until smooth. Serve topped with coriander.

Notes

You could replace chicken stock with beef, vegetable or salt-reduced stock.

Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.

Serve soup with crusty bread, bread rolls or pappadums.

To blend soup, use a stick blender, jug blender or food processor.

Freezer tip: This soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.

Super Food Ideas - August 2009 , Page 48
Recipe by Kim Coverdale
Photography by Mark O'Meara

More from the Lebanese Recipes Kitchen: 

Frike with Meat Balls and Vegetable Soup 
Moroccan Chicken and Butternut Squash Soup
Moroccan Chickpea Stew 
Moroccan Chicken Thighs 
Chicken and caramelized onion tagine 
Moroccan chicken with beetroot couscous

Save and share Spicy lentil soup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Spicy lentil soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy lentil soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy lentil soup. 

Slurp your way into winter with this easy Spicy lentil soup.

INGREDIENTS 11
SERVINGS 4

Ingredients

1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
500g sebago potatoes, peeled, chopped
2 medium carrots, peeled, chopped
2 celery stalks, trimmed, chopped
2 medium tomatoes, chopped
1 tablespoon madras curry paste
1 litre chicken stock
1/2 cup red lentils, rinsed
Coriander leaves, to serve

Method

Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add carrot, celery, tomato and potato. Cook, stirring, for 5 minutes.  

 Step 2
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. Add lentils.  

 Step 3
Blend, in batches, until smooth. Serve topped with coriander.

Notes

You could replace chicken stock with beef, vegetable or salt-reduced stock.

Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.

Serve soup with crusty bread, bread rolls or pappadums.

To blend soup, use a stick blender, jug blender or food processor.

Freezer tip: This soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.

Super Food Ideas - August 2009 , Page 48
Recipe by Kim Coverdale
Photography by Mark O'Meara

More from the Lebanese Recipes Kitchen: 

Frike with Meat Balls and Vegetable Soup 
Moroccan Chicken and Butternut Squash Soup
Moroccan Chickpea Stew 
Moroccan Chicken Thighs 
Chicken and caramelized onion tagine 
Moroccan chicken with beetroot couscous

Save and share Spicy lentil soup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Chicken soup recipe

Photo: Chicken soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken soup. 

Traditional chicken soup is said to cure the common cold. This healthy recipe uses lots of different herbs and spices to enhance the flavour.

To Prep 0:15
To Cook 0:40
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients
 
4 (about 900g) chicken thigh cutlets, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tbs finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 tsp whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra

Method
 
Step 1
Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.

Step 2
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.

Step 3
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately. 

Nutrition

Energy 1225kJ    
Fat saturated 2.50g
Fat Total 9.00g    
Carbohydrate sugars -
Carbohydrate Total 4.50g    
Dietary Fibre 3.00g
Protein 46.00g    
Cholesterol -
Sodium -    

Australian Good Taste - July 2005 , Page 131
Recipe by Jan Purser
Photography by Luke Burgess  

More from the Lebanese Recipes Kitchen:

Easy chicken noodle soup
Chicken and Pumpkin Soup
Mixed Legume Soup (Maklouta) 
Slow-Cooker Moroccan Lentil Soup 
Lentil and Green Collard Soup   
Adas bil Hamod (Lebanese Lentil Lemon Soup)
 
Save and share Chicken soup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Chicken soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken soup. 

Traditional chicken soup is said to cure the common cold. This healthy recipe uses lots of different herbs and spices to enhance the flavour.

To Prep 0:15
To Cook 0:40
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients
 
4 (about 900g) chicken thigh cutlets, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tbs finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 tsp whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra

Method
 
Step 1
Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.

Step 2
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.

Step 3
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately. 

Nutrition

Energy 1225kJ    
Fat saturated 2.50g
Fat Total 9.00g    
Carbohydrate sugars -
Carbohydrate Total 4.50g    
Dietary Fibre 3.00g
Protein 46.00g    
Cholesterol -
Sodium -    

Australian Good Taste - July 2005 , Page 131
Recipe by Jan Purser
Photography by Luke Burgess  

More from the Lebanese Recipes Kitchen:

Easy chicken noodle soup
Chicken and Pumpkin Soup
Mixed Legume Soup (Maklouta) 
Slow-Cooker Moroccan Lentil Soup 
Lentil and Green Collard Soup   
Adas bil Hamod (Lebanese Lentil Lemon Soup)
 
Save and share Chicken soup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Easy chicken noodle soup recipe

Photo: Easy chicken noodle soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy chicken noodle soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Easy chicken noodle soup. 

Chicken soup is like food for the soul and this one will give you an instant pick-me-up.

To Prep 0:20
To Cook 0:40
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

2 tbs olive oil
1 medium onion, finely chopped
1 medium carrot, diced
1 large stick celery, thinly sliced
1 medium potato, peeled and diced
6 cups (1.5 litres) chicken stock
300g chicken breast fillets, diced
50g dried spaghettini pasta, broken into 5cm pieces
2 tbs chopped flat eaf parsley leaves
Thick wholegrain toast, to serve

Method

Step 1
Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.
 
Step 2
Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.
 
Step 3
Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.

Notes

Tip: Freeze leftover soup in single serve containers and keep for an "instant" meal. It's quicker to defrost small quantities.

Fresh Living - September 2005 , Page 49
Recipe by Annette Forrest
Photography by Louise Lister  

More from the Lebanese Recipes Kitchen:

Chicken and Pumpkin Soup
Mixed Legume Soup (Maklouta)
Slow-Cooker Moroccan Lentil Soup 
Lentil and Green Collard Soup 
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
 
Save and share Easy chicken noodle soup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Easy chicken noodle soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy chicken noodle soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Easy chicken noodle soup. 

Chicken soup is like food for the soul and this one will give you an instant pick-me-up.

To Prep 0:20
To Cook 0:40
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

2 tbs olive oil
1 medium onion, finely chopped
1 medium carrot, diced
1 large stick celery, thinly sliced
1 medium potato, peeled and diced
6 cups (1.5 litres) chicken stock
300g chicken breast fillets, diced
50g dried spaghettini pasta, broken into 5cm pieces
2 tbs chopped flat eaf parsley leaves
Thick wholegrain toast, to serve

Method

Step 1
Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.
 
Step 2
Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.
 
Step 3
Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.

Notes

Tip: Freeze leftover soup in single serve containers and keep for an "instant" meal. It's quicker to defrost small quantities.

Fresh Living - September 2005 , Page 49
Recipe by Annette Forrest
Photography by Louise Lister  

More from the Lebanese Recipes Kitchen:

Chicken and Pumpkin Soup
Mixed Legume Soup (Maklouta)
Slow-Cooker Moroccan Lentil Soup 
Lentil and Green Collard Soup 
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
 
Save and share Easy chicken noodle soup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Chicken and Pumpkin Soup Recipe

Photo: Chicken and Pumpkin Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Chicken and Pumpkin Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken and Pumpkin Soup. 

Cuisine: Oriental
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     15 minutes

Ingredients

1 tablespoon butter

1 small boneless and skinned chicken breasts or 200 g, cut into thin slices

1 cup fresh baby corn or 100 g, chopped

¾ cup pumpkin or 100 g, Diced

5 cups water or 1250 ml

1 sachet MAGGI Chicken Noodle Soup

¼ cup spring onions or 25 g, chopped

Preparation

Melt butter in a large saucepan, add and cook chicken over medium heat for 3 minutes. Add baby corn and pumpkin and cook for another 2 minutes.

Add water, MAGGI Chicken Noodle Soup, bring to boil and cook over medium heat for 10 minutes.

Stir in spring onions and serve.

Nutritional Information

Energy :     116.00 Kcal
Protein :     12.00 g
Carbohydrate :     12.00 g
Fats :     3.70 g
 
More from the Lebanese Recipes Kitchen:

Mixed Legume Soup (Maklouta)
Slow-Cooker Moroccan Lentil Soup
Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe 
 
Save and Share Chicken and Pumpkin Soup Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Chicken and Pumpkin Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Chicken and Pumpkin Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken and Pumpkin Soup. 

Cuisine: Oriental
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     15 minutes

Ingredients

1 tablespoon butter

1 small boneless and skinned chicken breasts or 200 g, cut into thin slices

1 cup fresh baby corn or 100 g, chopped

¾ cup pumpkin or 100 g, Diced

5 cups water or 1250 ml

1 sachet MAGGI Chicken Noodle Soup

¼ cup spring onions or 25 g, chopped

Preparation

Melt butter in a large saucepan, add and cook chicken over medium heat for 3 minutes. Add baby corn and pumpkin and cook for another 2 minutes.

Add water, MAGGI Chicken Noodle Soup, bring to boil and cook over medium heat for 10 minutes.

Stir in spring onions and serve.

Nutritional Information

Energy :     116.00 Kcal
Protein :     12.00 g
Carbohydrate :     12.00 g
Fats :     3.70 g
 
More from the Lebanese Recipes Kitchen:

Mixed Legume Soup (Maklouta)
Slow-Cooker Moroccan Lentil Soup
Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe 
 
Save and Share Chicken and Pumpkin Soup Recipe

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reade more... Résuméabuiyad

Mixed Legume Soup (Maklouta) Recipe

Photo: Mixed Legume Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mixed Legume Soup (Maklouta) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mixed Legume Soup (Maklouta). 

Serves 6

Maklouta is a classic peasant dish, famous throughout Lebanon. Given the wide variety of pulses and grains that go into making this soup, its down-to-earth heartiness is undeniable.

1 cup (200g) dried chickpeas, washed and drained
1/2 cup (100g) dried kidney beans, washed and drained
1/2 cup (100g) dried butter beans, washed and drained
1/2 cup (100g) brown lentils, washed and drained
1/2 cup (100g) long-grain rice, washed and drained (optional)
1/2 cup (80g) course burghul, washed and drained
1 large potato, diced
1/3 cup (80 ml) olive oil
1 onion, chopped
1 tablespoon salt
flat-leaf parsley leaves, to serve

Cover the chickpeas, kidney beans and butter beans with water and soak overnight. Next day, drain and transfer to a large saucepan, then cover with fresh water and bring to the boil. Reduce the heat to low and simmer, covered, for 30 minutes. Add the lentils, rice (if using), burghul, potato and enough water to cover.

Heat the oil in a frying pan over medium heat and cook the onion for 5 minutes or until golden brown. Add the onion and oil to the bean mixture, then stir in the salt and ensure the mixture is still covered with water (top up if necessary). Cover and simmer over low heat for about 90 minutes. The soup will be thick - add water if a thinner consistency is preferred. Serve immediately, scattered with flat-leaf parsley or store covered in the refrigerator and eat within a few days.

This recipe is included in Abla's book The Lebanese Kitchen, available from all good book stores, or by contacting Patricia at Present Company Included on +61 3 9387 4717. 

More from the Lebanese Recipes Kitchen:

Slow-Cooker Moroccan Lentil Soup
Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe 
Lemon, lentil and spinach soup  

Save and share Mixed Legume Soup (Maklouta) Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Mixed Legume Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mixed Legume Soup (Maklouta) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mixed Legume Soup (Maklouta). 

Serves 6

Maklouta is a classic peasant dish, famous throughout Lebanon. Given the wide variety of pulses and grains that go into making this soup, its down-to-earth heartiness is undeniable.

1 cup (200g) dried chickpeas, washed and drained
1/2 cup (100g) dried kidney beans, washed and drained
1/2 cup (100g) dried butter beans, washed and drained
1/2 cup (100g) brown lentils, washed and drained
1/2 cup (100g) long-grain rice, washed and drained (optional)
1/2 cup (80g) course burghul, washed and drained
1 large potato, diced
1/3 cup (80 ml) olive oil
1 onion, chopped
1 tablespoon salt
flat-leaf parsley leaves, to serve

Cover the chickpeas, kidney beans and butter beans with water and soak overnight. Next day, drain and transfer to a large saucepan, then cover with fresh water and bring to the boil. Reduce the heat to low and simmer, covered, for 30 minutes. Add the lentils, rice (if using), burghul, potato and enough water to cover.

Heat the oil in a frying pan over medium heat and cook the onion for 5 minutes or until golden brown. Add the onion and oil to the bean mixture, then stir in the salt and ensure the mixture is still covered with water (top up if necessary). Cover and simmer over low heat for about 90 minutes. The soup will be thick - add water if a thinner consistency is preferred. Serve immediately, scattered with flat-leaf parsley or store covered in the refrigerator and eat within a few days.

This recipe is included in Abla's book The Lebanese Kitchen, available from all good book stores, or by contacting Patricia at Present Company Included on +61 3 9387 4717. 

More from the Lebanese Recipes Kitchen:

Slow-Cooker Moroccan Lentil Soup
Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe 
Lemon, lentil and spinach soup  

Save and share Mixed Legume Soup (Maklouta) Recipe

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reade more... Résuméabuiyad

Slow-Cooker Moroccan Lentil Soup Recipe

Photo: Slow-Cooker Moroccan Lentil Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-Cooker Moroccan Lentil Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow-Cooker Moroccan Lentil Soup.

Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.

12 servings, about 1 1/4 cups each

Active Time: 30 minutes

Total Time: 4 1/2-5 1/2 hours on High or 8 1/2 to 10 1/2 hours on Low

Ingredients

2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice

Preparation

Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
 
Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
 
During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Tips & Notes

Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving. Equipment: 5- to 6-quart slow cooker

Nutrition

Per serving: 152 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 9 g protein; 9 g fiber; 618 mg sodium; 681 mg potassium.

Nutrition Bonus: Vitamin A (96% daily value), Folate (47% dv), Vitamin C (42% dv), Iron (23% dv), Potassium (20% dv).

Exchanges: 1 starch, 2 vegetable, 1/2 lean meat

From EatingWell: January/February 2013  

More from the Lebanese Recipes Kitchen:

Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe 
Lemon, lentil and spinach soup 
Middle Eastern-style lentil & spinach soup

Save and share Slow-Cooker Moroccan Lentil Soup Recipe

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Photo: Slow-Cooker Moroccan Lentil Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-Cooker Moroccan Lentil Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow-Cooker Moroccan Lentil Soup.

Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.

12 servings, about 1 1/4 cups each

Active Time: 30 minutes

Total Time: 4 1/2-5 1/2 hours on High or 8 1/2 to 10 1/2 hours on Low

Ingredients

2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice

Preparation

Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
 
Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
 
During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Tips & Notes

Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving. Equipment: 5- to 6-quart slow cooker

Nutrition

Per serving: 152 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 9 g protein; 9 g fiber; 618 mg sodium; 681 mg potassium.

Nutrition Bonus: Vitamin A (96% daily value), Folate (47% dv), Vitamin C (42% dv), Iron (23% dv), Potassium (20% dv).

Exchanges: 1 starch, 2 vegetable, 1/2 lean meat

From EatingWell: January/February 2013  

More from the Lebanese Recipes Kitchen:

Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe 
Lemon, lentil and spinach soup 
Middle Eastern-style lentil & spinach soup

Save and share Slow-Cooker Moroccan Lentil Soup Recipe

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Lentil and Green Collard Soup Recipe

Photo: Lentil and Green Collard Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lentil and Green Collard Soup Recipe. Enjoy the good taste of Lebanese food and learn how to make Lentil and Green Collard Soup. 

"This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!" — Farah Momtaz

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 tablespoon salt

1 cup dry red lentils, rinsed and drained

6 cups water

2 tablespoons olive oil

1 bunch collard greens - rinsed, stemmed and thinly sliced

1 tablespoon ground cumin

1 teaspoon ground cinnamon

2 tablespoons minced garlic

1/3 cup lemon juice

Directions

Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.
 
Source allrecips.com 

More from the Lebanese Recipes Kitchen: 

Adas bil Hamod (Lebanese Lentil Lemon Soup) 
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe
Lemon, lentil and spinach soup
Middle Eastern-style lentil & spinach soup
Moroccan lentil and chickpea soup

Save and Share Lentil and Green Collard Soup Recipe

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Photo: Lentil and Green Collard Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lentil and Green Collard Soup Recipe. Enjoy the good taste of Lebanese food and learn how to make Lentil and Green Collard Soup. 

"This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!" — Farah Momtaz

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 tablespoon salt

1 cup dry red lentils, rinsed and drained

6 cups water

2 tablespoons olive oil

1 bunch collard greens - rinsed, stemmed and thinly sliced

1 tablespoon ground cumin

1 teaspoon ground cinnamon

2 tablespoons minced garlic

1/3 cup lemon juice

Directions

Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.
 
Source allrecips.com 

More from the Lebanese Recipes Kitchen: 

Adas bil Hamod (Lebanese Lentil Lemon Soup) 
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe
Lemon, lentil and spinach soup
Middle Eastern-style lentil & spinach soup
Moroccan lentil and chickpea soup

Save and Share Lentil and Green Collard Soup Recipe

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Adas bil Hamod (Lebanese Lentil Lemon Soup) Recipe

Photo: Lebanese Lentil Lemon Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Adas bil Hamod (Lebanese Lentil Lemon Soup) Recipe. Enjoy the good taste of food and learn how to make Adas bil Hamod (Lebanese Lentil Lemon Soup). 

"This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping." — MissGleasonSanchezApostolides

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Ingredients

1 tablespoon olive oil

1/2 cup chopped onions

1 pound brown lentils

3 cloves garlic, minced

1 (16 ounce) package frozen whole leaf spinach

1 tablespoon dried mint, crushed

salt to taste

3/4 cup lemon juice

Directions

Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.

Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Source: allrecipes.com
by MissGleasonSanchezApostolides  

More from the Lebanese Recipes Kitchen: 

Lemon, lentil and spinach soup 
Light Lentil Soup with Minced Beef 
Lentil & lamb moussaka 
Lentil Soup 
Lentil & tomato salad with garlic lebanese bread 
Moroccan lentil and chickpea soup 
 
Save and share Adas bil Hamod (Lebanese Lentil Lemon Soup) Recipe

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Photo: Lebanese Lentil Lemon Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Adas bil Hamod (Lebanese Lentil Lemon Soup) Recipe. Enjoy the good taste of food and learn how to make Adas bil Hamod (Lebanese Lentil Lemon Soup). 

"This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping." — MissGleasonSanchezApostolides

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Ingredients

1 tablespoon olive oil

1/2 cup chopped onions

1 pound brown lentils

3 cloves garlic, minced

1 (16 ounce) package frozen whole leaf spinach

1 tablespoon dried mint, crushed

salt to taste

3/4 cup lemon juice

Directions

Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.

Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Source: allrecipes.com
by MissGleasonSanchezApostolides  

More from the Lebanese Recipes Kitchen: 

Lemon, lentil and spinach soup 
Light Lentil Soup with Minced Beef 
Lentil & lamb moussaka 
Lentil Soup 
Lentil & tomato salad with garlic lebanese bread 
Moroccan lentil and chickpea soup 
 
Save and share Adas bil Hamod (Lebanese Lentil Lemon Soup) Recipe

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Lebanese Lamb Meatball and Rice Soup Recipe

Photo:  Lebanese Lamb Meatball and Rice Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Lebanese Lamb Meatball and Rice Soup Recipe. Enjoy the good taste of food and learn how to make  Lebanese Lamb Meatball and Rice Soup.

Total Time: 35 mins
Prep Time: 10 mins
Cook Time: 25 mins

Ingredients:
Servings: 6

300 g ground lamb, prepared for kafta
150 g long grain rice, rinsed and drained
4 tablespoons tomato puree
1 tablespoon instant chicken bouillon granules
2 liters water
1 tablespoon clarified butter

Directions:

1 Make balls the size of a hazelnut from the kafta.
2 Heat the clarified butter in a saucepan and add the meatballs; brown.
3 Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
4 Cook until rice is tender and add salt to taste.
 
Source food.com
By Mami J 

More from the Lebanese Recipes Kitchen:

Kofta Spring Season Soup 
Middle Eastern sticky lamb shank stew 
Lamb and Brown Rice Broth 
Authentic Moroccan soup 
Moroccan Vegetable Soup 
Frike with Meat Balls and Vegetable Soup 
 
Save and share  Lebanese Lamb Meatball and Rice Soup Recipe

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Photo:  Lebanese Lamb Meatball and Rice Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Lebanese Lamb Meatball and Rice Soup Recipe. Enjoy the good taste of food and learn how to make  Lebanese Lamb Meatball and Rice Soup.

Total Time: 35 mins
Prep Time: 10 mins
Cook Time: 25 mins

Ingredients:
Servings: 6

300 g ground lamb, prepared for kafta
150 g long grain rice, rinsed and drained
4 tablespoons tomato puree
1 tablespoon instant chicken bouillon granules
2 liters water
1 tablespoon clarified butter

Directions:

1 Make balls the size of a hazelnut from the kafta.
2 Heat the clarified butter in a saucepan and add the meatballs; brown.
3 Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
4 Cook until rice is tender and add salt to taste.
 
Source food.com
By Mami J 

More from the Lebanese Recipes Kitchen:

Kofta Spring Season Soup 
Middle Eastern sticky lamb shank stew 
Lamb and Brown Rice Broth 
Authentic Moroccan soup 
Moroccan Vegetable Soup 
Frike with Meat Balls and Vegetable Soup 
 
Save and share  Lebanese Lamb Meatball and Rice Soup Recipe

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Moroccan tomato & chickpea soup with couscous recipe

Photo: Moroccan tomato & chickpea soup with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan tomato & chickpea soup with couscous recipe. Enjoy Middle Eastern food and learn how to make Moroccan tomato & chickpea soup with couscous.

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Easy
Serves 4
Prep 20 mins
Cook 45 mins
Freezable

Ingredients

75g couscous
3 tbsp olive oil
750ml hot vegetable stock
1 large onion , finely chopped
1 carrot , chopped into small cubes
4 garlic cloves , crushed
half a finger of ginger , peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste , plus extra to serve
400g tin chopped tomatoes
400g tin chickpeas
juice ½ lemon
roughly chopped coriander , to serve

Method

Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

Try

RAS-EL-HANOUT

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Nutrition per serving

265 kcalories, protein 7.3g, carbohydrate 33g, fat 10.4 g, saturated fat 1.4g, fibre 6g, sugar 9.9g, salt 1.2 g

Recipe from bbcgoodfood.com, June 2012.  

More from the Lebanese Recipes Kitchen:    

Rustic vegetable soup 
Moroccan carrot and coriander soup 
Roast chicken soup 
Lamb and Brown Rice Broth 
Barley with Beef and Mushroom Soup
Kofta Spring Season Soup 

Save and share Moroccan tomato & chickpea soup with couscous recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Moroccan tomato & chickpea soup with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan tomato & chickpea soup with couscous recipe. Enjoy Middle Eastern food and learn how to make Moroccan tomato & chickpea soup with couscous.

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Easy
Serves 4
Prep 20 mins
Cook 45 mins
Freezable

Ingredients

75g couscous
3 tbsp olive oil
750ml hot vegetable stock
1 large onion , finely chopped
1 carrot , chopped into small cubes
4 garlic cloves , crushed
half a finger of ginger , peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste , plus extra to serve
400g tin chopped tomatoes
400g tin chickpeas
juice ½ lemon
roughly chopped coriander , to serve

Method

Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

Try

RAS-EL-HANOUT

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Nutrition per serving

265 kcalories, protein 7.3g, carbohydrate 33g, fat 10.4 g, saturated fat 1.4g, fibre 6g, sugar 9.9g, salt 1.2 g

Recipe from bbcgoodfood.com, June 2012.  

More from the Lebanese Recipes Kitchen:    

Rustic vegetable soup 
Moroccan carrot and coriander soup 
Roast chicken soup 
Lamb and Brown Rice Broth 
Barley with Beef and Mushroom Soup
Kofta Spring Season Soup 

Save and share Moroccan tomato & chickpea soup with couscous recipe

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Rustic vegetable soup recipe

Photo: Rustic vegetable soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rustic vegetable soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Rustic vegetable soup. 

Recipe facts:
Takes: 10 mins to prepare and 30 mins to cook
Serves: 8

Ingredients

2-3tbsp olive oil
3 carrots, chopped
1 celeriac, trimmed, peeled and roughly chopped, keeping the outer leaves as they'll come in handy later
2 onions, chopped
1 cauliflower, stalk removed, trimmed into small florets
1 leek, trimmed and sliced
1 courgette, chopped
1.5 litre water
4 Knorr Vegetable Stock Pots
handful of fresh basil leaves, roughly chopped
a sprig of fresh thyme
handful of fresh parsley, roughly chopped
1 clove of garlic, finely sliced
½ Savoy cabbage, remove the core and outer leaves

Preparation

Heat a generous amount of olive oil in a large, heavy-based saucepan and when hot, add the carrots, celeriac and onion.

Fry the vegetables to remove the water content. This intensifies the flavour.

Add the cauliflower, cabbage and a dash of olive oil. Stir in the leeks and courgette, and allow the vegetables to cook for 10 minutes.

Keep stirring the soup and pour in the water, adding the Knorr Vegetable Stock Pots.

Bring to the boil, and then simmer for 15 minutes.

Next, add the discarded celeriac leaves, basil, parsley and thyme. I'm a big fan of basil, so I like to add a lot. It may seem like a lot of herbs, but it's a lot of soup!

Finish off with a generous dash of olive oil to give it a taste of the Mediterranean, a bit like Minestrone, and stir through the garlic to finish.

Your Knorr Vegetable Stock Pot Soup is now ready to serve. Delicious.

Chef's tip from Marco Pierre White: Delicious, warming and so simple - a great winter warmer. This is a very simple vegetable soup - rough and chunky, in the pan and in stages. There's no real recipe, just vegetables, water and the Knorr Stock Pot.

Watch the video on how to make Rustic Vegetable Soup

From TESCO realfood
 
More from the Lebanese Recipes Kitchen:    

Moroccan carrot and coriander soup 
Roast chicken soup 
Lamb and Brown Rice Broth 
Barley with Beef and Mushroom Soup 
Kofta Spring Season Soup 
Beef kofta with saffron yoghurt 
 
Save and share Rustic vegetable soup recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Rustic vegetable soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rustic vegetable soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Rustic vegetable soup. 

Recipe facts:
Takes: 10 mins to prepare and 30 mins to cook
Serves: 8

Ingredients

2-3tbsp olive oil
3 carrots, chopped
1 celeriac, trimmed, peeled and roughly chopped, keeping the outer leaves as they'll come in handy later
2 onions, chopped
1 cauliflower, stalk removed, trimmed into small florets
1 leek, trimmed and sliced
1 courgette, chopped
1.5 litre water
4 Knorr Vegetable Stock Pots
handful of fresh basil leaves, roughly chopped
a sprig of fresh thyme
handful of fresh parsley, roughly chopped
1 clove of garlic, finely sliced
½ Savoy cabbage, remove the core and outer leaves

Preparation

Heat a generous amount of olive oil in a large, heavy-based saucepan and when hot, add the carrots, celeriac and onion.

Fry the vegetables to remove the water content. This intensifies the flavour.

Add the cauliflower, cabbage and a dash of olive oil. Stir in the leeks and courgette, and allow the vegetables to cook for 10 minutes.

Keep stirring the soup and pour in the water, adding the Knorr Vegetable Stock Pots.

Bring to the boil, and then simmer for 15 minutes.

Next, add the discarded celeriac leaves, basil, parsley and thyme. I'm a big fan of basil, so I like to add a lot. It may seem like a lot of herbs, but it's a lot of soup!

Finish off with a generous dash of olive oil to give it a taste of the Mediterranean, a bit like Minestrone, and stir through the garlic to finish.

Your Knorr Vegetable Stock Pot Soup is now ready to serve. Delicious.

Chef's tip from Marco Pierre White: Delicious, warming and so simple - a great winter warmer. This is a very simple vegetable soup - rough and chunky, in the pan and in stages. There's no real recipe, just vegetables, water and the Knorr Stock Pot.

Watch the video on how to make Rustic Vegetable Soup

From TESCO realfood
 
More from the Lebanese Recipes Kitchen:    

Moroccan carrot and coriander soup 
Roast chicken soup 
Lamb and Brown Rice Broth 
Barley with Beef and Mushroom Soup 
Kofta Spring Season Soup 
Beef kofta with saffron yoghurt 
 
Save and share Rustic vegetable soup recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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Moroccan carrot and coriander soup recipe

Photo: Moroccan carrot and coriander soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan carrot and coriander soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan carrot and coriander soup. 

Add honey to this soup to bring out the sweetness of the carrot and cinnamon.

Preparation Time 10 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

1 tablespoon olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon sweet paprika
4 carrots, peeled, coarsely chopped
400g pumpkin, peeled, seeded
1 litre (4 cups) chicken or vegetable stock
1 tablespoon honey
250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
Coriander leaves, to serve

Method

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minute or until onion softens. Add the coriander, cumin, cinnamon and paprika and cook, stirring, for 1 minute or until aromatic.

Add the carrot, pumpkin and chicken stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until carrot is very tender. Remove from heat.

Transfer carrot mixture to the jug of a blender and blend until smooth. Return to the saucepan and add the honey and two-thirds of the PHILLY. Place over low heat and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper and extra honey, if desired.

Ladle among serving bowls. Dollop with remaining PHILLY and top with coriander leaves to serve.

Source
Taste.com.au - May 2012
 
More from the Lebanese Recipes Kitchen:     

Roast chicken soup 
Lamb and Brown Rice Broth 
Barley with Beef and Mushroom Soup 
Kofta Spring Season Soup 
Beef kofta with saffron yoghurt 
Chicken kofta

Save and share Moroccan carrot and coriander soup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Moroccan carrot and coriander soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan carrot and coriander soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan carrot and coriander soup. 

Add honey to this soup to bring out the sweetness of the carrot and cinnamon.

Preparation Time 10 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

1 tablespoon olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon sweet paprika
4 carrots, peeled, coarsely chopped
400g pumpkin, peeled, seeded
1 litre (4 cups) chicken or vegetable stock
1 tablespoon honey
250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
Coriander leaves, to serve

Method

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minute or until onion softens. Add the coriander, cumin, cinnamon and paprika and cook, stirring, for 1 minute or until aromatic.

Add the carrot, pumpkin and chicken stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until carrot is very tender. Remove from heat.

Transfer carrot mixture to the jug of a blender and blend until smooth. Return to the saucepan and add the honey and two-thirds of the PHILLY. Place over low heat and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper and extra honey, if desired.

Ladle among serving bowls. Dollop with remaining PHILLY and top with coriander leaves to serve.

Source
Taste.com.au - May 2012
 
More from the Lebanese Recipes Kitchen:     

Roast chicken soup 
Lamb and Brown Rice Broth 
Barley with Beef and Mushroom Soup 
Kofta Spring Season Soup 
Beef kofta with saffron yoghurt 
Chicken kofta

Save and share Moroccan carrot and coriander soup recipe

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Ramadan 2012 Salad & Soup Recipes

The Lebanese Recipes Kitchen invites you to try our best collection of Ramadan Salad & Soup Recipes for 2012.

Salad  Recipes
 

Parsley Tabbouleh
Tabouli Salad
Tabouleh
lebanese Fattoush
Fattoush Salad
Chickpea Fattoush
FATTOUSH
Green couscous with broad beans, dill and pistachios
Pomegranate tabouli
Pomegranate Molasses Salad
Pasta Salad with Mediterranean Vegetables
Cracked wheat Salad with pomegranates syrup
Fattoush with sumac chicken
Middle Eastern chickpea & vegetable salad
Pasta salad with tahini dressing
Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Shepherd's Salad
Aubergine or Eggplant Salad
Pomegranate, feta, cucumber and mint salad 
Lebanese Fattoush Salad with Grilled Chicken
Tahini & yogurt potato salad
Lebanese Fattoush Salad
Lebanese Bread Salad
Toasted Pita and Bean Salad
Lentil Tabbouleh
Cucumber Yogurt Salad
Chicken tabbouleh
Lentil & tomato salad with garlic lebanese bread
Raheb Salad
Falafel tabbouleh with lemon yogurt
Lebanese Potato Salad
Tabouli
Salata
Potato Salad
Salatit El Rahib
SALATIT EL MALFOUF - Cabbage Salad

Soup Recipes

Roast chicken soup
Lamb and Brown Rice Broth
Kofta Spring Season Soup
Light Lentil Soup with Minced Beef
Frike with Meat Balls and Vegetable Soup
Authentic Moroccan soup
Herbs and Grains Soup
Lemon, lentil and spinach soup
Cream of pumpkin and honey soup
Moroccan lamb harira
Yakhnet Batata
Moroccan chicken, carrot and chickpea soup
Middle Eastern-style lentil & spinach soup
Lebanese Lentil Soup
Moroccan Vegetable Soup (Chorba)
Moroccan Chickpea and Lentil Soup
Moroccan Harira Soup
Kofta and Vegetables Soup
Addas bi Hamod
Lentil Soup - Shourabat Adas

Save and share Ramadan 2012 Salad & Soup Recipes

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

The Lebanese Recipes Kitchen invites you to try our best collection of Ramadan Salad & Soup Recipes for 2012.

Salad  Recipes
 

Parsley Tabbouleh
Tabouli Salad
Tabouleh
lebanese Fattoush
Fattoush Salad
Chickpea Fattoush
FATTOUSH
Green couscous with broad beans, dill and pistachios
Pomegranate tabouli
Pomegranate Molasses Salad
Pasta Salad with Mediterranean Vegetables
Cracked wheat Salad with pomegranates syrup
Fattoush with sumac chicken
Middle Eastern chickpea & vegetable salad
Pasta salad with tahini dressing
Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Shepherd's Salad
Aubergine or Eggplant Salad
Pomegranate, feta, cucumber and mint salad 
Lebanese Fattoush Salad with Grilled Chicken
Tahini & yogurt potato salad
Lebanese Fattoush Salad
Lebanese Bread Salad
Toasted Pita and Bean Salad
Lentil Tabbouleh
Cucumber Yogurt Salad
Chicken tabbouleh
Lentil & tomato salad with garlic lebanese bread
Raheb Salad
Falafel tabbouleh with lemon yogurt
Lebanese Potato Salad
Tabouli
Salata
Potato Salad
Salatit El Rahib
SALATIT EL MALFOUF - Cabbage Salad

Soup Recipes

Roast chicken soup
Lamb and Brown Rice Broth
Kofta Spring Season Soup
Light Lentil Soup with Minced Beef
Frike with Meat Balls and Vegetable Soup
Authentic Moroccan soup
Herbs and Grains Soup
Lemon, lentil and spinach soup
Cream of pumpkin and honey soup
Moroccan lamb harira
Yakhnet Batata
Moroccan chicken, carrot and chickpea soup
Middle Eastern-style lentil & spinach soup
Lebanese Lentil Soup
Moroccan Vegetable Soup (Chorba)
Moroccan Chickpea and Lentil Soup
Moroccan Harira Soup
Kofta and Vegetables Soup
Addas bi Hamod
Lentil Soup - Shourabat Adas

Save and share Ramadan 2012 Salad & Soup Recipes

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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