Hawaij Lentil Vegetable Soup

INGREDIENTS
- 2 medium onion, diced
- 5 carrots, diced
- 2 medium beets, diced
- 3 cloves garlic, minced
- 2 Tbsp hawaij spice
- 4 TBSP olive oil
- 4 tbsp tomato paste
- 1/2 cup pureed tomato
- 1 tsp Himalayan salt
- 3 cups lentils, soaked overnight
- 3-4 cups vegetable broth
DIRECTIONS
Drizzle 2 TBSP olive oil into large pot and heat over medium high. Add onions and sauté for 5 minutes.
As you add the ingredients, sauté for 5-7 minutes to allow the flavors to work their magic:
- Add carrots, sauté for 5.
- Add beets and garlic, sauté for 5.
- Add hawaij, sauté 5.
- Tomato paste, 5.
- Olive oil, 5.
- Now add the pureed tomato and salt, mix well.
- Add lentils and continue sautéing for another 5-7 minutes.
- Add the vegetable broth and bring to a rolling boil.
- Turn flame down and let simmer over a low heat for about 45 minutes.
This soup can also be made by dumping it all into a pot and just cooking away. Works great in a slow cooker as well!
Adding step by step simply allows the flavors to deepen and mingle for a truly restaurant-style dish worthy of any family dinner.
Gluten free, vegan, and darn right good for you!
BTEAVON and ENJOY!
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