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RED LENTIL & VERMICELLI SOUP - Middle East twist, Hearty delicious soup

Serves 4

INGREDIENTS: For boiling and blending

1 cup Red Lentils (soaked for 15-20 minutes)

1 Carrot cut into chunks

1 Onion cut into chunks

1 Fresh Tomato chopped

1 Potato cut into chunks

2 cloves garlic

7 cups water for boiling

INGREDIENTS: For shallow frying

1 small onion finely chopped for frying

1/4 cup Vermicelli

2 tbsp Coriander chopped

1/2 cup Pomi Tomatoes (Box tomatoes)

2 tbsp Oil

1 tsp Red Chili powder, 1/4 tsp Turmeric, 1 tsp cumin (jeera) powder, black pepper and salt to taste

1 Fresh lemon


  • Add the first 6 ingredients and the water to a large pan, cover and bring to a boil.

  • Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.When cool blend to a smooth paste.

  • In a small saucepan, add the oil then add the onions and vermicelli and shallow fry until golden brown in colour, add the fresh coriander and then lastly the Pomi tomatoes.

  • Season with red chili powder, turmeric, cumin powder, black pepper and salt to taste.

  • Add the blended lentils and veggies, stir and simmer for 5-8 minutes.

  • Add in lemon juice to your taste

  • Serve hot.

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