Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Lentils | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cup water
- 1 1/4 cup dried lentils
- 1 x onion finely chopped
- 4 x garlic cloves minced
- 2 x potatoes cut small pieces
- 1 x celery stalk finely chopped
- 2 x zucchini cut small pieces
- 1 tsp cumin
- Salt to taste
- Freshly- Ground Black Pepper to taste
- 2 x lemon cut into wedges
Directions
Place the lentils, onion, and garlic in a large saucepan and cover with the water.
Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
Stir in the potatoes and celery and cook, covered, 15 minutes.
Then add the zucchini and cumin and cook uncovered another 15 minutes, until the lentils and potatoes are tender.
Season to taste with salt and pepper.
When ready to serve, ladle the soup into bowls, sprinkle each with lemon juice, and serve a lemon wedge with each portion.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Soups