Lentil Soup with Vermicelli – Light and Nutritious Recipe

Lentil Soup with Vermicelli – Light and Nutritious Recipe

Lentil soup with vermicelli is a wonderful light meal. It can be served as a main dish on the dining table or as a side dish. Lentils are legumes rich in protein, with origins in Egypt and the Levant. They come in many types and colors. Today, let’s prepare this hearty recipe together.

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Ingredients

 

• 3 cups lentils

• 1 large onion, diced into medium cubes

• 1 carrot, sliced thinly (for easier cooking)

• 1 medium tomato

• Salt and black pepper, to taste

• 100 ml cooking oil (or ghee instead)

• ¾ cup vermicelli

• Spices: turmeric, coriander, chili powder

• 4 garlic cloves, minced

• 2 lemons

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Preparation Method

1. Preparing the lentils:
Place a pot on the stove with water (the amount depends on the consistency you want — light, medium, or thick).

Wash the lentils once, then add them to the pot along with turmeric, onion, tomato, and potato. Lower the heat and let everything cook until tender.
Tip: Leave the pot uncovered to prevent it from boiling over.

Once cooked, let the mixture cool, then blend it well until creamy. If the soup thickens, you can add hot water to adjust the consistency.

Return the blended soup to the stove, bring it to a boil again, then add salt, black pepper, coriander, and chili powder if desired. (It’s best to serve chili on the side for those who prefer it spicier.)

2. Preparing the vermicelli:
In a frying pan, heat oil or ghee over low heat. Add the vermicelli and stir until golden brown.

Add the toasted vermicelli to the soup pot and let simmer for 10 minutes.

In the same frying pan, sauté the garlic with a spoon of coriander until it turns reddish, then add it to the soup and stir well.

Let the soup cool slightly, then serve.

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Serving Suggestion:
Serve lentil soup hot with bread, lemon wedges, and caramelized onions.

Preparation time: 30–45 minutes.

Enjoy your meal!