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Middle Eastern Lentil Soup
Source: Diabetic Cooking Magazine

Lentil soup with a variety of middle eastern spices.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 282.0
Total Carbs 39.9 g
Dietary Fiber 8.0 g
Sugars 8.2 g
Total Fat 7.4 g
Saturated Fat 1.3 g
Unsaturated Fat 0.8 g
Potassium 118.1 mg
Protein 16.5 g
Sodium 326.4 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1/2 Milk , 2 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  dried lentils
2 tbsp  olive oil
1 cup  fresh chopped onion
1 each  medium red bell peppers
1 tsp  fennel seed
0 1/2 tsp  ground cumin
0 1/4 tsp  ground red pepper (cayenne)
4 cup  cold water
0 1/2 tsp  salt
1 tbsp  fresh lemon juice
0 1/2 cup  lowfat plain yogurt
2 tbsp  chopped parsley
  1. Rinse lentils, discarding any debris or blemished lentils and drain.
  2. Heat oil in large saucepan over medium-high heat until hot. Add onion and bell pepper; cook, stirring, 5 minutes or until tender.
  3. Add fennel seeds, cumin and ground red pepper; cook and stir 1 minute.
  4. Add water and lentils, bring to a boil., reduce heat to low, cover and simmer 20 minutes.
  5. Stir in salt and simmer 5 to 10 minutes or until lentils are tender. Stir in lemon juice.
  6. To serve, ladle soup into individual bowls and top with yogurt; sprinkle with parsley.

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