Lebanese Vegetable Soup Recipes

Steps:

• Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.
• In a large soup pot, saute the onion in the olive oil for about 5 minutes.
• Stir in the carrots. Cover.
• Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.
• Add the potatoes, salt and 2 cups of the stock.
• Cover the pot and bring the soup to a boil.
• Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them.
• Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.
• Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
• Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.
• It is important not to overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.
• Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.

Steps:

• Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
• Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
• Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Steps:

• In a Dutch oven, sauté the onion in the olive oil for about 5 minutes. Stir in the carrots, cover. Stir again after 3 minutes. Add red pepper, coriander, and garlic. Cover and cook for a few more minutes. Add the potatoes, salt and 2 cups of stock.
• Cover the pot and bring ht soup to a boil. Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them! Gently stir in the tomatoes, k artichoke hearts and chick peas. Salt to taste. Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
• Add the remaining 2 to 3 cups of stock or even more if a brothier soup is desired. Heat gently.
• Sprinkle each serving with parsley and garnish with a lemon wedge.