Lebanese Lentil Soup

with Zaatar Cheesy Flatbreads

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vegan
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Instructions

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1 Prep

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

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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. 

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3 Flatbread

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

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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. 

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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. 

Tips for fussy eaters

Go easy on the lemon.

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

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

Cooking Time: 30 min

Cals 836 · Prot 39 · Carbs 124 · Fat 22

Dairy-Free

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

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

Cooking Time: 30 min

Cals 836 · Prot 39 · Carbs 124 · Fat 22

Dairy-Free

Instructions

photo

1 Prep

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

photo

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. 

photo

3 Flatbread

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

photo

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. 

photo

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. 

Tips for fussy eaters

Go easy on the lemon.

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

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
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