Directions:
- In a 6 to 8-quart pot, combine the olive oil, onions, and beef over medium heat.
- Cook/stir often, until the onions are translucent and the meat has lost its raw color, 8-10 minutes.
- Add in the carrots and celery; continue to saute 3 minutes, tossing constantly.
- Stir in the tomatoes with all their juices, water, lentils, garlic, bay leaves, parsley, cumin, coriander, cinnamon, saffron, and salt (not the pepper, yet); cover and bring to a boil.
- Decrease heat and simmer steadily, partially covered, stirring occasionally, for 1 1/2 to 2 hours, until the lentils are very tender.
- Add in the pepper and lemon juice; taste and correct with salt.
- Add more water, if necessary, to bring the soup to desired consistency; it should be thick.
- Serve piping hot in flat bowls, each bowlful topped with a slice or wedge of lemon and a sprinkling of parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.83 Kcal (1934 kJ) | ||
| Calories from fat | 148.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.51g | 25% | |
|---|---|---|---|
| Cholesterol | 87.98mg | 29% | |
| Sodium | 617.04mg | 26% | |
| Potassium | 888.97mg | 19% | |
| Total Carbs | 35.11g | 12% | |
| Sugars | 4.09g | 16% | |
| Dietary Fiber | 16.16g | 65% | |
| Protein | 41.96g | 84% | |
| Vitamin C | 17.7mg | 30% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.2mg | 24% | |
| Calcium | 92.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 108.8 Kcal (456 kJ) | ||
| Calories from fat | 35.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 25% | |
|---|---|---|---|
| Cholesterol | 20.73mg | 29% | |
| Sodium | 145.37mg | 26% | |
| Potassium | 209.43mg | 19% | |
| Total Carbs | 8.27g | 12% | |
| Sugars | 0.96g | 16% | |
| Dietary Fiber | 3.81g | 65% | |
| Protein | 9.89g | 84% | |
| Vitamin C | 4.2mg | 30% | |
| Iron | 1mg | 24% | |
| Calcium | 21.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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