Lebanese Lentil Soup

Name: Lebanese Lentil Soup with Cheesy Zaatar Flatbreads
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Red onion; 2 Piece of Garlic cloves; 200 Grams of Red lentils; 1 Tbsp of Vegetable oil; 20 Grams of Salted vegan butter; 2 Grams of Turmeric powder; 5 Grams of Ras el hanout; 2 Grams of Cumin powder; 800 ML of Water; 1 Piece of Vegetable stock cube; 200 Grams of Spinach; 1 Piece of Lemon; 20 Grams of Crispy onions; 20 Grams of Zaatar; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Arabic flatbread packet; 50 Grams of Vegan mozzarella; 1 Tsp of Black pepper

with Cheesy Zaatar Flatbreads

Enjoy this rich, hearty soup that's packed with red lentils and warming Middle Eastern spices!

308 Reviews

Cals 845 · Prot 38 · Carbs 136 · Fat 21

Vegan

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!

308 Reviews

Cals 845 · Prot 38 · Carbs 136 · Fat 21

Vegan

Ingredients

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 15*

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 flatbread packet 10*11*

1 Piece

Vegan mozzarella

50 Grams

Black pepper

0.5 Tsp

Allergens

*15 Celery, *10 Wheat, *11 Gluten

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2737 / 845
Fats (g)	20.5
of which saturated (g)	8
Carbohydrates (g)	136
of which sugars (g)	13.1
Fibers (g)	21.4
Proteins (g)	37.6
Salt (g)	1.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Prep

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

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.

3 Flatbread

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

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.

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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