Palestinian lentil soup

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Recipe by Damaris Beems Course: SoupCuisine: Arabic, Palestinian




Cooking time


Total time



Lentils immediately solve their image problem in this soup. This soup is surprising with every bite. It goes on and on with the surprises. Crisp. Fresh. Creamy. Spicy. Spicy. It really is all possible. Try it.


  • 250 gram small brown lentils

  • 2 Onions

  • 300 gram celery

  • 7 cloves garlic

  • 4 table spoon cumin seeds

  • olive oil

  • salt and pepper

  • 4 vegetable broth

  • For the spicy crispy cream
  • 2 chili peppers

  • 1 bouquet cilantro

  • 50 gram Walnuts

  • 2 lemons (juice and zest from the zest)

  • 2 cloves garlic

  • salt and pepper

Cooking time

  • Bake the finely chopped onions and celery in a soup pan in the olive oil until well browned.
    Add the lentils and two tablespoons of cumin seeds and 1 liter of broth.
    Let it cook until the lentils are cooked.
    Puree with a hand blender, not too fine. May retain some structure.
  • Bake the other two tablespoons of cumin seeds in a dry frying pan.
  • Now you can mix the ingredients for the cream in the food processor. From the lemons you use the scraped zest and juice.
  • Serveer de soep in kommetjes met de komijnzaad erop en een schepje van de crème.

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