Saudi Spiced Lentil and Vegetable Soup with Baharat
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Ingredients
- 200 g red lentils
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 1.5 tsp baharat
- 2 tbsp vegetable oil
- 900 ml vegetable stock
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 274 kcal
- Protein
- 13.9 g
- Carbohydrate
- 36.3 g
- of which sugars
- 6.2 g
- Fat
- 7.9 g
- of which saturates
- 0.7 g
- Fibre
- 5 g
- Salt
- 1.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion, garlic, carrots and celery for 7-8 minutes until softened, then stir in the baharat and cook for 1 minute.
- 2
Add the red lentils and vegetable stock, bring to a simmer, cover and cook for 20-25 minutes until the lentils and vegetables are soft.
- 3
Blitz with a stick blender until smooth, or leave chunky if you prefer.
- 4
Stir in the lemon juice, taste and season with salt and pepper.
- 5
Ladle into bowls to serve.
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