Shurit Ads Lentil Garlic Soup


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Recipe From

Provided by LikeItLoveIt

Time 1h5m

Yield 6 serving(s)

Categories Lunch/Snacks


  • In large saucepan, bring stock to a boil.
  • Add lentils, tomatoes and garlic.
  • Quarter 2 onions- add to lentil mixture.
  • Chop remaining onion- set aside.
  • Partially cover pan- simmer 45 minutes or until lentils are tender.
  • Melt 1 tablespoon butter in skillet.
  • Add chopped onion- saute until light browned.
  • Press lentil mixture though a sieve- or puree in blender or food processor.
  • Reheat in saucepan- season with salt, pepper and cumin.
  • Stir in remaining 1 tablespoon butter.
  • Pour into a tureen or serve in individual bowls.
  • Sprinkle sauteed onion over top.
  • Serve with lemon wedges.

Shurit Ads (Lentil & Garlic Soup) image

Number Of Ingredients: 10


  • 7 cups chicken stock
  • 2 cups dry lentils
  • 2 tomatoes, peeled, quartered
  • 4 garlic cloves, chopped
  • 3 onions
  • 2 teaspoons butter
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 2 teaspoons ground cumin
  • lemon wedge


Cuisines all over the world have some version of this warming, garlicky soup. It's the scent of cumin that makes this one Middle-Eastern at the heart. The soup is so fast and easy to make, and the ingredients are ones you are likely to already have in your pantry, so you'll find it the perfect solution to the eternal question: "What's for dinner?". From the Take-Out Menu Cookbook.

Recipe From

Provided by TxGriffLover

Time 50m

Yield 6 serving(s)

Categories Vegetable


  • Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
  • Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
  • Stir in the lemon juice, taste, and reseason if necessary.
  • Ladle into soup bowls and drizzle with olive oil to serve.
  • Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
  • Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.

Take-Out Lentil Soup With Garlic and Cumin image

Number Of Ingredients: 10


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon cumin
  • 1 3/4 cups dried lentils
  • 8 cups chicken stock
  • 1 teaspoon salt
  • fresh ground black pepper
  • 2 tablespoons fresh lemon juice
  • extra virgin olive oil, for drizzling


Recipe From

Yield Makes about 3 cups, serving 2

Categories Soup/Stew,Garlic,Vegetarian,Quick & Easy,Lentil,Thyme,Parsley,Gourmet


  • Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
  • Serve soup drizzled with oil and vinegar.

Number Of Ingredients: 8


  • 8 large garlic cloves
  • 4 cups cold water
  • 2/3 cup lentils (preferably French green lentils)
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons chopped fresh flat-leafed parsley leaves
  • 1 1/2 to 2 teaspoons salt
  • extra-virgin olive oil to taste
  • red-wine vinegar to taste

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