Arabian lentil soup

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Clean the soup greens, peel if necessary, wash and cut into large cubes. Bring the soup greens and 2 litres of water to the boil. Season with salt and cinnamon. Wash the meat and add it. Simmer in closed pot for about 2 hours.

2. 2

   In the meantime soak the lentils in water for about 1 hour. Peel, wash and dice the potatoes. Peel, wash and slice carrots. Take out leg slices, pour stock through a sieve.

3. 3

   Collect liquid and fill up to 1 1/2 litres with water. Boil up in a pot. Pour lentils into a sieve, add to the stock, bring to the boil and simmer for about 30 minutes. Add potatoes and carrots 15 minutes before the end of cooking time.

4. 4

   Wash the chilli and cut into rings. Season soup with chilli and cumin. Wash mint, shake dry, pluck leaves from the stalks and cut into strips. Season soup with salt and honey.

5. 5

   Arrange in plates and sprinkle with mint.

Nutrition Facts

KCAL
510 kcal

CARBS
50 g

FATS
18 g

PROTEINS
33 g