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Ingredientes
- 6 c. water
- 1Â 1/4 c. dry lentils
- 1 x onion finely minced
- 4 x garlic cloves chopped
- 2 x potatoes cut small pcs
- 1 x celery stalk finely minced
- 2 x zucchini cut small pcs
- 1 tsp cumin
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x lemons cut into wedges
Direcciones
- Place the lentils, onion, and garlic in a large saucepan and cover with the water. Bring to a boil, then reduce heat and simmer, covered, for 20 min.
- Stir in the potatoes and celery and cook, covered, 15 min. Then add in the zucchini and cumin and cook uncovered another 15 min, till the lentils and potatoes are tender. Season to taste with salt and pepper.
- When ready to serve, ladle the soup into bowls, sprinkle each with lemon juice, and serve a lemon wedge with each portion.
- Serve warm to 4 to 6 people as a substantial first course or possibly a light meal.
- Comments: This is a great soup - with a great tradition which goes with it. During the Hadj - that fulfills a Moslem's fifth duty of the five pillars of Islam - many pilgrims to Mecca make a meal of this satisfying soup. While the soup is thick, it is neither rich nor creamy - the cumin is wonderfully aromatic - and the lemon turns the meal into something quite special.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 587g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 1089mg | 31% |
| Total Carbs 54.17g | 14% |
| Dietary Fiber 21.4g | 71% |
| Sugars 4.32g | 3% |
| Protein 18.21g | 29% |
