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    You are in: Home / Low-cholesterol / Jacob's Middle Eastern Lentil Soup Recipe
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    Jacob's Middle Eastern Lentil Soup

    Jacob's Middle Eastern Lentil Soup. Photo by PaulaG

    1/4 Photos of Jacob's Middle Eastern Lentil Soup

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Chef Buggsy Mate's Note:

    This recipe came out of our home school Bible Workbook called Genesis to Joshua. My children had to make it one day for Bible Class. For those who need a refresher...Esau came in from the wilderness after hunting and sold his birthright to Jacob for some of his soup. I have to tell you, I have never been a big lentil soup fan, but the lemon juice in this soup really brightens the flavor and I found it to be very pleasing...even my picky eaters enjoyed it!

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    Units: US | Metric


    1. 1
      Rinse lentils, discarding and stones, or blemished lentils; drain.
    2. 2
      Heat oil in a large saucepan over medium-high heat until hot.
    3. 3
      Add onion and bell pepper, cook and stir 5 minutes or until tender.
    4. 4
      Add cumin and ground red pepper and stir 1 minute.
    5. 5
      Pour in the 4 cups of water and the lentils. Bring to a boil and Reduce heat to low.
    6. 6
      Cover and simmer 20 minutes.
    7. 7
      Stir in salt and simmer 10 minutes more or until lentils are tender.
    8. 8
      Stir in lemon juice and serve.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on December 23, 2013


      Made for the Aussie/NZ Recipe Swap #83 - December 2013 and what a great choice for a cold day. I used red lentils and chicken broth for the water and added a little garlic. Delicious. Definately one I will make again and again. Thank you for posting.

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    • on February 04, 2013


      The lemon juice really makes this soup, and I really enjoyed it. it was even better the next day. made for Aussie swap, jan 2013

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    • on June 24, 2010


      I made this lovely soup tonight for dinner. I actually made it in my Thermomix so adjusted the time slightly. The only other change was I used 3/4 cup of lentils and used vegetable stock instead of water. I really enjoyed it. thanks

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    Read All Reviews (13)


    Nutritional Facts for Jacob's Middle Eastern Lentil Soup

    Serving Size: 1 (353 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 251.5
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 303.6 mg
    Total Carbohydrate 33.6 g
    Dietary Fiber 15.8 g
    Sugars 3.5 g
    Protein 13.0 g

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