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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sautee onions in the olive oil or butter until soft and translucent. | 2. Add the stock, lentils, and rice. Bring to a boil, then reduce heat to low and cover partially. | 3. When lentils are broken down and rice is almost cooked (about 10 minutes), add the Arabic seven spice, cumin, salt, pepper, and Aleppo pepper, if using it. | 4. Simmer soup for another 15-20 minutes. | 5. Turn off heat and then add the lemon juice. | 6. NOTE: Add more stock or water to thin it out if it becomes too thick. At the correct consistency, you should be able to pour the soup into bowls. | 7. Serve with crusty bread and additional lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	10	cups		110.5	20.553	5.303999999999999	1.547
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
onion	1	cup	diced	64.0	14.944	1.76	0.16
red lentil	2 1/2	cups	rinsed	1718.4	302.88	114.76799999999999	10.415999999999999
rice	1/2	cup		339.475	70.5312	6.9745	2.96
arabic	1 1/2	1/2		-	-	-	-
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
salt pepper				-	-	-	-
aleppo pepper	1/4	teaspoon		-	-	-	-
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.