Lebanese Lentil Soup

with Zaatar Cheesy Flatbreads
Enjoy this rich, hearty soup that's packed with red lentils and warming Middle Eastern spices!
418 Reviews
Cals 506 · Prot 15 · Carbs 72 · Fat 21
Vegan
Calorie smart
Try Hello Chef Now
30 min
Lebanese Lentil Soup with Cheesy Zaatar Flatbreads
Enjoy this rich, hearty soup that's packed with red lentils and warming Middle Eastern spices!
418 Reviews
Cals 506 · Prot 15 · Carbs 72 · Fat 21
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Red onion
2 Piece
Garlic cloves
2 Piece
Red lentils
200 Grams
Vegetable oil
1 Tbsp
Salted vegan butter
20 Grams
Turmeric powder
2 Grams
Ras el hanout
5 Grams
Cumin powder
2 Grams
Water
800 ML
Vegetable stock cube
1 Piece
Spinach
200 Grams
Lemon
1 Piece
Crispy onions
20 Grams
Flatbread
Zaatar
20 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Arabic flat bread
2 Piece
Vegan mozzarella
50 Grams
Black pepper
0.5 Tsp

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion and garlic. Rinse the red lentils thoroughly.
Cook

2 Cook

Heat a pot with a lid over a medium-high heat with a drizzle of oil and butter. Once hot, add the onions and fry for 5 min. Add the garlic, turmeric, ras el hanout and cumin powder. Fry for 1 min. Add the red lentils, measured water and stock cube. Cover and simmer for 15 min or until the lentils are soft. Add a splash of water if the soup is too thick.
Flatbread

3 Flatbread

Combine the zaatar, oil and salt in a small bowl. Spread the zaatar mixture over 4/6/8 Arabic breads. Sprinkle with the mozzarella. Slice into triangles. Bake for 10 min or until crisp.
Spinach

4 Spinach

Meanwhile, wash and roughly chop the spinach. Once the lentils are soft, add the spinach to the soup and allow to wilt for 1 min.
Serve

5 Serve

Serve the soup in bowls. Finish with a squeeze of lemon juice and a grind of black pepper. Top with the crispy onions. Serve the flat breads on the side.
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