Vegan Red Lentil and Curry Soup recipe (Tlokheh/Aadas)
Thick and hearty lentil soup recipe, known as "Aadas," or "Tlokheh," in the Middle East.
Servings: 6 bowls
- 1 medium potato (diced)
- 1 cup red lentil
- ¼ cup rice
- 2 T olive oil
- 1 small onion
- ½ cup vermicelli noodles
- 1 T tomato paste
- 1½ teaspoon salt
- 1 T curry
- 1 ½ teaspoon paprika
- ¼ teaspoon cayenne (optional)
Rinse rice to remove excess starch. Wash lentil and strain. Dice the potato and add to a pot, along with the lentil and rice. Add 3 cups of water.
Bring the contents of the pot to a boil. Lower the temperature, then simmer, covered, for approximately 20 minutes until most of the water has been absorbed.
Heat olive oil in a saucepan, and sauté the onion and vermicelli noodles until the onion is soft and the noodles are brown.
Add the remaining ingredients to the saucepan, along with one cup of water. Stir until it all comes together.
Add the saucepan ingredients to the rice, potato, and lentil mixture, along with two cups of water. Stir to combine, then bring to a boil. Lower the heat and simmer for 20 minutes.
If the soup gets too thick, just add more water until it reaches the desired consistency.
Calories: 263kcal | Carbohydrates: 40g | Protein: 10g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 588mg | Fiber: 5g | Sugar: 2g