Description Edit


Shorbat Bazeela

This recipe is for 4 serves.

Ingredients Edit

Directions Edit

  1. Place the lentils, onion, and garlic in a large saucepan and cover with the water.
  2. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
  3. Stir in the potatoes and celery and cook, covered, 15 minutes.
  4. Then add the zucchini and cumin and cook uncovered another 15 minutes, until the lentils and potatoes are tender.
  5. Season to taste with salt and pepper.
  6. When ready to serve, ladle the soup into bowls, sprinkle each with lemon juice, and serve a lemon wedge with each portion.
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