Middle Eastern Lentil Soup – Crockpock Recipe



This soup has become one of our family favorites!

After soaking the lentils and soup beans, add all ingredients to the crockpot and cook for 6-8 hours.

  • 1 1/2 – 2 cups dry lentils — These days I usually add 1┬ácup of lentils and about 3/4 cup of soup beans mix) — soaked for 1 1/2 hours, then rinsed
  • 8 cups water
  • 1 onion chopped
  • 1/2 cup celery chopped (these days, I usually don’t add this because I don’t have it on hand)
  • 3 large carrots chopped
  • 2 cloves of garlic chopped
  • 3 tablespoons of soy sauce (I use low-salt soy sauce)
  • 2/3 teaspoon fish sauce
  • 1 1/2 tablespoons of lemon juice (or the juice of one fresh lemon)
  • 1 teaspoon ground cumin
  • 1 tablespoon butter
  • 1 tablespoon of Italian herb paste (I’m generous with this) — (Instead, you could also use 2 tablespoons of parsley, 1 teaspoon basil, 1 teaspoon oregano)
  • 1 teaspoon salt
  • 2 – 2 1/2 tablespoons of lemon grass paste

Cook in the crockpot on high for 6-8 hours. I usually serve this with fresh homemade bread.

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