Blog: jennychandlerblog. com Twitter: jennychandleruk Instagram: jennychandleruk. I've been getting my family to go meatless at least 3 times a week. It's healthier for everyone and better for the planet. Meat Free Monday has given me the opportunity to educate myself on foods that I would not have usually have eaten before.

Meat Free Monday helps change that mindset. Meat Free Monday is a great initiative to encourage people to have a healthier diet, save animals and the planet for at least once a week. Filter recipes. Share the love Share Share Share Copied! Copy Print. Serves: 4 as a main with bread Preparation: 80 Cooking: 10 Ready: Method Begin by frying the onion in a large saucepan.

Serve piled onto toasted wholemeal bread with a good dollop of natural or soya yoghurt. Or Wilt g spinach or Swiss chard per person and serve with the lentils. Or Cook 50 g white rice per person, stir in with the lentils and top with a spoonful of zippy harissa and some natural or soya yoghurt.

Additonal notes. It tasted just like the lentil soup at our favorite Mediterranean restaurant. Thank you! Made it over weekend and had to make a triple batch today. Ran out of lentils so added white beans to the recipe as well.

Definitely filling! That sounds absolutely delicious! I love white beans- thanks for letting me know Jeff, so glad you enjoyed this. Skipped the roux so Was a little watery. The mint makes it interesting and unique. Also added spinach at the end after puréing with my stick blender.

Would probably double the slices next time too. It overall great and easy recipe. I have Lebanese friends who introduced me to lentil soup, and this seemed to approximate theirs. Easy to make and very tasty.

I used fresh mint instead of dried, added the juice of 1 lemon at the end, and pureed very smooth with my stick blender. Worked for me! Ooooh pistachios on top sounds lovely!

Yes it took me a while to actually write down measurements that consistently work, this is such an eyeball and adjust sort of soup.

This soup was absolutely delicious. I knew it was going to be good when reading the ingredients so I decided to double it. My only tweaks were adding five cloves of garlic and two teaspoons of lemon juice, added at the end.

My Egyptian brother in law was in heaven! And that your brother in law appreciated the soup too! Thanks for your comment and for your tip! Easy to make and delicious! I will definitely make this again! Absolutely deeelicious!

RAVE reviews! All gone in four days. Going to make another pot this weekend. Thank you so much for sharing! Can absolutely never go wrong with added garlic. Enjoy your next pot!

Such an easy recipe! Loved it especially for Ramadan. I avoided the flour and butter to make a roux, because I wanted it to be a bit healthier and it worked a bit watery. I would definitely be making this again! I forwarded the recipe to my friend and she loved it too! So glad to hear that Deena!

That really makes me happy that this recipe gave you a good Ramadan soup. Thanks for the feedback about the roux! Love this recipe! A beautiful pairing of flavours! Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.

Originally published May , republished with fresh new photos in January Save Save. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. This recipe is great, love that you adapted it from Ottolenghi, making it even easier to make 🙂.

Cooked about g of these with some water and a veg stock cube, drained and then added them to the rice before the water for the rice , then cooked or 10 mins,then took of the heat and stirred when done.

I used it with the chicken doner recipe — also made the yoghurt sauce for that — both great. I love this! Sometimes I eat it for breakfast and dinner! Amazing recipe. Yum yum yum did this for guests with the chicken, flat breads. Selection of dips and hummus and also a feta tomato toboulli salad..

many wows from satisfied guests… you did it again! This dish is unbelievable, I made it with with the Arabian feast for my family 2 of them are chefs and they were blown away! The smell in the kitchen was enough to entice anyone😍😍. Made these for tea tonight. They are both so amazing.

Already looking forward to this cold for my packed lunch tomorrow. Absolutely perfect as is. Thank you. Made this last night and it was a hit. I am adding it to my list of regulars. I served it with Chicken Shawarma. Nagi rocks.

I feel the same! This site has become my absolute go-to. Every single thing I have cooked from here has been easy and delicious. It was delicious! I added some extra salt and ginger to give it some added savor but it was a hit and so easy to make!

and could you use already friend onions instead of frying your own? Lebanon is in fact one of the middle eastern countries.

Thanks so much for this incredible website!

I orginally found it when I was looking for Carnitas. My husband says I should open a restaurant! Last night I made the Chicken Shwarma with this Mejadra. BEYOND delish! I went for it and made the complete meal with the fried onions — even though I NEVER eat fried anything or made anything fried!

It was worth it! I did not feel terrible after eating this meal and leftovers for lunch. So bringing the world into my kitchen is a blessing! I did make my own lentils in my instant pot and followed the recipe using basmati rice. I had the whole spices on hand and ground ones too but I do feel the whole spices adds a whole new level of YUM!

Another hit from your wonderful site! Everyone in my family went back for seconds. I just want to thank you for your excellent collection of recipes. did not have lentils, substituted with bamboo beans. came out perfect. Skip to primary navigation Skip to header navigation Skip to main content Skip to primary sidebar.

My cookbook "Dinner" now available! My RecipeTin My cookbook! Home Bean and Lentil Recipes. Author: Nagi. Prep: 5 minutes mins. Cook: 15 minutes mins. Total: 20 minutes mins. Pilaf, Rice. Arabic, Middle Eastern. Servings 4. Print Mejadra is a fragrant Middle Eastern rice pilaf with crunchy fried onion throughout it.

This is slightly adapted from a Yotam Ottolenghi recipe, from his wonderful cookbook Jerusalem. The main difference is that he uses dried lentils, I use canned. If you don't have time or don't want to deep fry, substitute the fried onions with Asian fried shallots, available from Asian stores and the Asian section of major supermarkets in Australia Coles, Woolies.

The taste is remarkably similar! Instructions Crispy Onions Heat oil in a medium saucepan over medium high heat.

Drain on paper towels. Repeat with remaining onions, in two batches. Rice Put the olive oil, cumin seeds and coriander in a saucepan over medium heat. Cook for a couple of minutes until the spices are fragrant.

While it comes to boil, add all the other spices, salt and pepper. When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed. Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.

Fluff rice with a fork and adjust the seasoning with more salt if you wish. Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm. Recipe Notes: 1.

Different rices and brands require different ratios of rice to water. This is because this recipe uses canned lentils which, although you drain it, adds to the liquid while cooking. If you do not reduce the quantity of water, the rice turns out wetter than it should. Did you make this recipe?

I love hearing how you went with my recipes! Previous Post. Next Post. Read More. Free Recipe eBooks. Join my free email list to receive THREE free cookbooks!

Someone is getting lucky tonight 🙂. com, funnily enough a woman was looking for the same soup recipe. You can find the original recipe here. The recipe definitely needed a bit of tweaking. I added a lot of my own spices that I know are traditionally used in Persian and middle eastern cuisine in general.

One spice I knew it needed was sumac. You can check out all of the benefits of sumac in this post from the Dr. Axe website , and they chose to include this recipe! It may seem like a ton of parsley, but the parsley adds a very authentic and delicious flavor to the soup.

I did not add in any rice as I really felt it was unnecessary. But please feel free to if you think you need it to make a complete meal. I like to put the onions and garlic through the Vitamix with just a few tablespoons of water.

I find this gives me a nice even soup and there are no chunks of onions in there. Make sure that the lentils are tender. Depending on the lentils, sometimes this takes longer.

If that is the case, just keep simmering until they are the doneness to you liking. It is regularly used in that region of the world. It has a tart flavor to it and was originally used in food before the Romans introduced lemons.

It goes well with chicken, beef, hummus almost anything. In fact, you will usually see it sitting on tables next to the salt in pepper in most good middle eastern restaurants.

It really gives that middle eastern flare to the dish. Save Save. Hi Michele I am blessed to have great Indian and Middle Eastern stores around me. However you can buy these spices on several websites…Amazon being one of them 🙂. I love all the parsley in this soup as well as the spices!

Parsley just gives everything such a lovely fresh taste. Cannot wait to try! and wishing a Happy New Year for all those of Persian heritage!! Hi Eha!!!

I am actually not Persian…just LOVE the food 🙂 And yes I was referring to the Middle Eastern 7-spice…I think the Japanese would be just a tad different 🙂 Have a wonderful day darling! OMG YES! This is my kind of soup!!! I have to try it this weekend! The mushrooms look incredible too 🙂 PS re: overeating and being reprimanded by your mum — that STILL happens to me.

But the soup is da bomb! Just had some for lunch and I am a happy girl! And mums will be mums right…. Wow this soup looks like exactly what I need right now 😀 I will put that restaurant on the list for if I ever visit Chicago again! What kind of lentils do you use for this recipe?

I just found your recipe and it is now my go-to lentil soup recipe! Thank you! I made it to the 1x recipe, and 6 bowls felt like the ideal portion size not too big, not too small.

But in the place of plain parsely, I used left over persian sabzi mix of fresh parsely, dill, green onion, and mint. And used two dried persian limes instead of the lemon juice and sumac which I added about ten minutes into the first 25 min simmer. It looks great!

Hi Bill! Sorry for the late response this sadly ended up in my junk 🙁 You would add the rice in in step 4. Looks delicious! Cant wait to try this buuuuut….

Why is it called 7-spice? cumin, ground coriander, paprika, nutmeg, cinnamon and cardamon Make six spices not 7. What is so obvious that I am missing??! And is it equal parts all around to make my own blend?

Thank you thank you thank you for posting this recipe. I feel kind of silly asking but do you use canned lentils or the hard lentils? Hi Mila I love this soup! Could you tell me how many portions it would stretch to please? I was craving it I work overseas and found this!

Cannot wait to try it!!! I moved east from Chicago and Rezas is my all time favorite. I am so happy I found this!!! I feel better already! Oh yay!!! I love Rezas! It is such a fave of mine!!!

I went keto a few months ago and I am craving that meat! Gotta go get my fix 🙂 I hope you feel better soon! I was out sick for the past two weeks so I know how awful it is! Get better soon! We just bought 7 spice from an Arabic store for the first time. Mine has all spice, cloves, cinnamon, nutmeg, ginger, rose and cardamom.

Hi there! The 7-spice I use does not have a brand. I always try and get my spices from actual spice shops because the spices are fresher! Love the recipe though i prefer to make it less soup and more stew-like.

I also add frozen peas or peas and diced carrots for more veggies and stew like consistency. I made my own 7-spice since i had all components on hand. I suggest serving with aromatic rice, preferably tahdig.

Excellent recipe! Flavors are amazing, will def make again! The lemon is key. I did add about a half cup of cooked rice when the lentils were done. Only needed one teaspoon of salt, versus two, since the broth already had salt. I made my own 7 Spice using a different recipe. Still came out great!

The splash of lemon really brightens it up. Will be awesome leftovers for lunch tomorrow. Great job on making your own 7 spice!!!!! Best lentil soup that I have ever had in my life! Followed the recipe exactly. I used red lentils and brown basmati recipe.

I am literally obsessed and have shared this recipe with everyone I know. I used ACTUAL 7 Spice which you can find in any Mediterranean store.

This recipe is super easy to follow and the soup tasted great. One of my favorite soups to make. This recipe has never failed me, It comes out delicious every time. Looks amazing. May I ask if it is possible to cook the soup without the bouillon cube? Making it second time today, i did not have boullion, so i added half a cube chicken stock and half teaspoon 7 spices.

Thank youu! Tastes good. I love this recipe so much! Made this tonight, with chicken stock instead of vegetable stock. Absolutely delicious, will definitely make again in the future!

Really delicious and easy soup to make!! Did not take me longer than 30 minutes to make 🙂. So delicious and so easy. A perfect weeknight meal.

I made this tonight! Perfect for a cold Monday night. This is my comfort soup recipe, so good and comes out amazing every time. This soup is delicious!

It was so delicious and so easy to whip up. Such an amazing and hearty starter! My husband and I loved this recipe! Amazing recipe! So so simple yet really flavoursome and delicious. Will definitely come back to this one again and again inshaAllah!

Another perfect recipe! Super fast and easy and finally the authentic version I was looking for. I have never been a fan of lentil soup until I tried this recipe. I started making this last Ramadan when I bought your ebook and now, a year later, can still say this is the only lentil soup I still like!

This is so easy to make and so so delicious. This is the first time I have ever left a review on a recipe before ever. I just used this recipe yesterday for iftar. I have a lentil soup recipe Turkish already but love that this one is super simple and full of flavour!

Went down a treat and will definitely be entering my recipe book. Recipe was very easy to make and tasted great.

This is my new FAVORITE soup! I made it today for meal prep for the week, and it came out perfect. I added a little curry powder, and it was amazing. I served it with rice too.

Thank you, Heifa! When I went to college, I moved to Chicago and my first job was in a restaurant owned by a Jordanian man. Oasis Cafe on Wabash! I loved the lentil soup, hummus, baba ghanouj, and falafel he made. It is a great soup for cold weather. Thank you!

Your email address will not be published. Skip to content. Jump to Recipe. Middle Eastern Lentil Soup. Red Lentils used in Middle Eastern Lentil Soup. A delicious vegan soup that is made in under 30 min with just a few ingredients and one pot!

Prep Time 5 minutes mins. Cook Time 25 minutes mins. Total Time 30 minutes mins. Course: Soup. Cuisine: Arabic. Keyword: creamy soup, Fufus Kitchen, healthy recipes, lentil soup, vegan recipes, vegan soup.

Servings: 5 bowls. Author: Heifa. Ingredients 1. What to serve this soup with: Lemon wedges Pita chips. Instructions In a pot, add the olive oil. To that, add the onions, garlic, and carrots.

Add salt and pepper to this and then saute for 5 minutes until fragrant. To that, add the lentils and saute for a few minutes.

Season with the cumin, turmeric, and crushed bouillon cube. Mix together. Add the cooking liquid and bring this mixture to a boil. Once it reaches a boil, bring down to a simmer. Let this cook for about 25 minutes until the carrots are tender.

Once tender, use an immersion blender to puree this soup until creamy. If you do not have an immersion blender, then pour the contents of the soup into a regular blender for a minute until smooth.

Enjoy with crispy pita chips and fresh lemon juice! Middle Eastern Lentil Soup Shorabet Adas. Previous Previous. Next Continue. Similar Posts. If I want to double the recipe do I add 3 cups of addas, 12 cups of stock?

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We also use third-party cookies that help us analyze and understand how you use this website. Save Save. You just need to cook clever and get creative!

Your email address will not be published. Notify me via e-mail if anyone answers my comment. This recipe is great, love that you adapted it from Ottolenghi, making it even easier to make 🙂.

Cooked about g of these with some water and a veg stock cube, drained and then added them to the rice before the water for the rice , then cooked or 10 mins,then took of the heat and stirred when done.

I used it with the chicken doner recipe — also made the yoghurt sauce for that — both great. I love this! Sometimes I eat it for breakfast and dinner! Amazing recipe.

Yum yum yum did this for guests with the chicken, flat breads. Selection of dips and hummus and also a feta tomato toboulli salad..

many wows from satisfied guests… you did it again! This dish is unbelievable, I made it with with the Arabian feast for my family 2 of them are chefs and they were blown away! The smell in the kitchen was enough to entice anyone😍😍.

Made these for tea tonight. They are both so amazing. Already looking forward to this cold for my packed lunch tomorrow. Absolutely perfect as is. Thank you. Made this last night and it was a hit. I am adding it to my list of regulars.

I served it with Chicken Shawarma. Nagi rocks. I feel the same! This site has become my absolute go-to. Every single thing I have cooked from here has been easy and delicious. It was delicious! I added some extra salt and ginger to give it some added savor but it was a hit and so easy to make!

and could you use already friend onions instead of frying your own? Lebanon is in fact one of the middle eastern countries. Thanks so much for this incredible website! I orginally found it when I was looking for Carnitas.

My husband says I should open a restaurant! Last night I made the Chicken Shwarma with this Mejadra. BEYOND delish! I went for it and made the complete meal with the fried onions — even though I NEVER eat fried anything or made anything fried!

It was worth it! I did not feel terrible after eating this meal and leftovers for lunch. So bringing the world into my kitchen is a blessing!

I did make my own lentils in my instant pot and followed the recipe using basmati rice. I had the whole spices on hand and ground ones too but I do feel the whole spices adds a whole new level of YUM!

Another hit from your wonderful site! Everyone in my family went back for seconds. I just want to thank you for your excellent collection of recipes. did not have lentils, substituted with bamboo beans. came out perfect. Skip to primary navigation Skip to header navigation Skip to main content Skip to primary sidebar.

My cookbook "Dinner" now available! My RecipeTin My cookbook! Home Bean and Lentil Recipes. Author: Nagi. Prep: 5 minutes mins. Cook: 15 minutes mins. Total: 20 minutes mins.