Lebanese Lentil Soup with Za'atar Flatbread
This is an altogether satisfying stew thanks to lentils' hearty, stick-to-your-ribs quality. The Lebanese spice mix adds depth, and the lemon provides brightness so it doesn't feel heavy. Za'atar-spiced flatbread toasted to perfection is this stew's perfect complement.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Lemon
1 0.5 Whole
Green onion
1.5 0.75 oz
Parsley (Organic)
.5 0.25 oz
Celery (Organic)
3 1.5 oz
Protein & more
Lentils, red
1 1/2 0.75 cup
Basmati rice
1/4 0.125 cup
Naan
1 0.5 Package
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Lebanese Spice Mix
Cumin powder
1 0.5 teaspoon
Turmeric, ground
1/2 0.25 teaspoon
White Pepper
1/4 0.125 teaspoon
Zaatar Spice Mix
Sumac
1 0.5 teaspoon
Dried thyme
1 0.5 teaspoon
Sesame Seeds
1 0.5 teaspoon
Dried oregano
1 0.5 teaspoon
Marjoram, dried
1 0.5 teaspoon
Prep ahead (optional)
a. Slice celery in half lengthwise then ¼” dice. b. Thinly slice green onions. c. ¼” dice yellow onion. d. Juice lemon. e. Finely mince parsley leaves, compost stems. f. Mince garlic. g. Peel and ¼” dice carrots.
Instructions
1
Prep:
a. Preheat oven to 425º. Set aside a large baking sheet.
2
Cook lentil soup:
a. In a large saucepan over medium-high heat, add 1 tbsp olive oil. Add garlic (mince), yellow onion (¼” dice), carrots (peel, ¼” dice), celery (cut in half lengthwise, ¼” dice), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add red lentils and basmati rice. Stir to coat with oil; cook until rice begins to look translucent, about 2 minutes.
c. Add Lebanese spice mix; stir to coat.
d. Add 5 cups water (2½ cups for 2-person portion). Stir to combine. Cover and bring to boil; immediately reduce heat to medium-low.
e. Keep covered and cook until tender, about 20-25 minutes. Check periodically and add water if soup gets too thick.
f. When rice and lentils are tender, stir in juice from ½ lemon.
3
Toast naan:
a. Brush naan with olive oil. Season with pinch of salt and za’atar spice mix.
b. Add to a large baking sheet and toast in the oven until golden and fragrant, about 2-3 minutes. Watch closely.
4
Serve:
a. Divide soup among bowls. Garnish with Italian parsley (mince leaves), green onions (thinly slice), and extra lemon juice, if desired.
b. Serve toasted naan alongside. Enjoy.
Chef's notes
The lentils provide plenty of protein, but if you must add an animal protein, beef, chicken, pork, or lamb are all possibilities. Get the meat ground and make meatballs!
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX