Arabic Lentil Soup with Falafel Skewers
Ingredients
- —120 g falafel
- —20 g red lentils
- —2 medium tomatoes
- —1/2 onion
- —1/2 carrot
- —400 ml water
- —1/4 vegetable bouillon cube
- —1 tsp ground cumin
- —1 tsp paprika
- —pepper to taste
- —salt to taste
Instructions
Bring water with the vegetable bouillon cube to a boil.
Add onion, carrot, and red lentils and let simmer for about 10 minutes.
Then add tomatoes, cumin, and paprika.
Let simmer for another 8 to 10 minutes until the lentils are tender.
Lightly puree the soup so it remains creamy yet slightly chunky.
Meanwhile, warm the falafel skewers in a dry pan or oven until they are warm and slightly crispy.
Season the soup with pepper and salt and serve with the falafel skewers.
A warm, spicy vegetable soup with tomato, lentils, and gentle spices. The grilled falafel skewers provide a rich, savory base while the vegetables keep the soup fresh and light.
Serving Tip
Serve the soup warm in a deep bowl with the falafel skewers on top so they slowly infuse their spicy aroma into the soup.
Storage Tip
The soup can be stored covered in the refrigerator for up to 2 days and gently reheated in a pan.