What is Lebanese Malfouf (Stuffed Cabbage Rolls)?

Malfouf is the Lebanese word for cabbage, and in this dish, it refers to cabbage leaves rolled around a savory, herbed rice filling. It’s part of the broader Middle Eastern tradition of stuffed vegetables (known as “mehshi”). Malfouf can be made vegetarian or with meat and is slow-cooked in a lemony tomato sauce. It’s hearty, aromatic, and deeply satisfying.

Recipe Summary: Lebanese Stuffed Cabbage Rolls (Malfouf)

Total Time:

About 2 hours 45 minutes (or 1 hour with a pressure cooker)

Prep Time:

45 minutes — prep the cabbage, meat, and mix the filling.

Cook Time:

20 minutes in a pressure cooker or 2 hours on the stovetop, on low heat.

Steps:

Stuff cabbage leaves with herbed rice, layer over meat (optional), pour over lemon-tomato sauce, and cook until tender.

For the Cabbage & Meat Base

Cabbage – Used as the wrapper for the rolls; freezing or boiling softens the leaves.

Lamb chops or steak – Optional; browned and placed at the bottom of the pot for added flavor.

For the Filling

Short-grain rice – Perfect for stuffing; becomes tender and slightly sticky when cooked.

Parsley – Adds freshness and vibrant color to the filling.

Onion – Provides sweetness and depth of flavor.

Tomatoes – Add moisture and a light acidity to the mix.

Dried or fresh mint – Brings a refreshing, herbal touch.

Salt – Brings out the natural flavors of the ingredients.

Lemon juice – Gives a bright, citrusy kick.

Olive oil – Adds smoothness and helps bind the filling.

Pomegranate molasses – Adds a sweet and tangy depth.

Tomato paste – Enhances richness and gives a hint of sweetness.

7 spice – A warm spice blend that defines the dish’s character.

Paprika – Offers a mild, sweet flavor and nice color.

Black pepper – Adds a subtle heat and sharpness.

For the Sauce

Hot water or rice liquid – Keeps the rolls moist while cooking.

Lemon juice – Intensifies the tangy flavor in the sauce.

Tomato paste – Thickens and enriches the sauce base.

Olive oil – Adds a silky texture and shine.

Salt – Balances the flavors in the sauce.

Different Methods for Preparing Cabbage for Stuffing

Traditional Blanching Method

Cut out the core from the bottom of the cabbage.

Place the whole head in a large pot and cover with boiling water.

Cook until the outer leaves begin to loosen, about 2–3 minutes.

Use tongs to peel off each softened leaf and set aside to cool.

Freezer Shortcut Method

Trim the core, then wrap the whole cabbage head and freeze for 24–48 hours.

Remove the frozen cabbage and immediately plunge it into a pot of boiling water.

As soon as the outer leaves thaw and loosen, peel them off one by one.

Continue until you’ve removed all the leaves—no thawing or chopping required.

Both techniques yield tender, intact leaves perfect for rolling your favorite stuffing.

Instructions

Prepare the cabbage by freezing a whole head for 1–2 days, then placing it in hot water to loosen the leaves for easy peeling.

Brown the meat by searing lamb chops or steak on both sides, then leaving them at the bottom of the pot to add rich flavor during cooking.

Make the filling by mixing short-grain rice, parsley, onion, tomatoes, mint, salt, lemon juice, olive oil, pomegranate molasses, tomato paste, 7 spice, paprika, and black pepper in a large bowl until well combined.

Roll the cabbage by trimming the thick vein on each leaf, adding a spoonful of filling, and rolling tightly while folding in the sides.

Layer the pot by arranging the stuffed rolls snugly over the meat, making sure they’re packed tightly so they stay intact while cooking.

Prepare the sauce by stirring together hot water (or rice liquid), lemon juice, tomato paste, olive oil, and salt, then pouring just enough over the rolls to cover them.

Cook the rolls by covering the pot and simmering over low heat for 2 hours, or using a pressure cooker for 20 minutes until everything is tender and flavorful.

Tips for Making Malfouf (Lebanese Stuffed Cabbage Rolls)

Freeze or boil the cabbage – This softens the leaves, making them easy to peel and roll without tearing.

Trim the thick stem on each leaf – This helps the rolls stay tight and cook evenly.

Use short-grain rice – It sticks together nicely, keeping the filling compact inside the rolls.

Pack the rolls tightly in the pot – This prevents them from opening up while cooking.

Don’t overfill the rolls – Leave room for the rice to expand, or they might burst during cooking.

Different cooking methods for stuffed cabbage rolls

1. Stovetop Method:
   Place the stuffed cabbage rolls in a large pot, cover them with sauce or broth, and cook covered on low heat for about 2 hours. Make sure they stay moist and simmer gently for tender, flavorful rolls.
   
2. Pressure Cooker (My Favorite):
   This is the method I use most often—it’s much faster and still tastes amazing! Place the rolls in the pressure cooker, add enough liquid to cover, and cook on high pressure for 15–20 minutes, then let the pressure release naturally. The result is delicious, tender rolls in a fraction of the time.
   
3. Oven Method:
   Preheat your oven to 350°F (175°C). Arrange the cabbage rolls in a baking dish, cover them with sauce or broth, and make sure they’re fully submerged or well-covered with liquid. Cover tightly with foil and bake for about 1 hour, or until fully cooked and tender.

the most commonly asked questions

Can I make these rolls vegetarian?
Yes! Simply omit the meat and use a hearty vegetable broth or extra tomato sauce to flavor the dish.

Can I freeze the cabbage rolls after making them?
Yes, you can freeze them either before or after cooking. Just be sure to store them in an airtight container, and they can be reheated later.

How do I know when the rolls are done cooking?
The rolls should be tender and the rice fully cooked. If using a stovetop, check for doneness by gently poking one of the rolls—there should be no resistance.

Can I use white rice instead of short-grain rice?
It’s best to stick with short-grain rice for its stickier texture, but if you use white rice, keep in mind it may not hold the filling as well.

Can I use a different type of meat instead of lamb?
Absolutely! Ground beef can be used as an alternative to lamb in the filling or steaks.

Link for the Instant pot & chopper

Instant Pot Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo

Instant Pot Pro 10-in-1 Pressure Cooker

Vegetable Chopper Cutter Slicer Multifunctional 13-in-1 Food Veggie Onion Potato Fruit Chopper Cutter Dicer with Container

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Lebanese stuffed cabbage rolls

Lebanese stuffed cabbage rolls, known as "malfouf", are a beloved comfort dish in Lebanese cuisine. These tender cabbage leaves are filled with a flavorful rice mixture and gently simmered until perfectly cooked. What makes this dish truly special is its flexibility—offering both vegetarian and meat options in the same pot. The meat is typically placed at the bottom of the pot, allowing those who prefer a heartier meal to enjoy it with the rolls, while others can savor the dish without it. Infused with herbs, spices, lemon, and pomegranate molasses, malfouf is a perfect harmony of tangy and savory flavors, ideal for sharing with loved ones.

Course Main Course

Cuisine Lebanese

Keyword cabbagerolls, stuffedcabbage

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Ingredients

Cabbage

• 1 head of cabbage – Freeze for 1 to 2 days in advance. When ready to use remove from the freezer, place in hot water, and carefully peel off the leaves one by one. Alternatively, you can use the traditional method of boiling the cabbage and peeling the leaves one by one.

Meat

• Lamb chops or beef steaks ( ribeye, blade, shank, or rib) Brown both sides in a pan.

Rice and vegetables filling

• 2 cups short-grain rice – Ideal for stuffing as it becomes tender and slightly sticky when cooked.
• 1 bunch of parsley – Chopped to add freshness and flavor.
• 1 large onion – Chopped for sweetness and depth.
• 2 medium-sized tomatoes – Chopped to add moisture and tang.
• 2 tbsp dried mint or 1/4 cup fresh chopped mint – For a refreshing, herbal note.
• 2 tsp salt – To season the filling.
• 1/4 cup lemon juice – Adds tang and brightness.
• 1/4 cup olive oil – To bind the filling and add richness.
• 1 tbsp pomegranate molasses – For a sweet and tangy depth of flavor.
• 1 tbsp tomato paste – To enrich the filling.
• 1 tsp 7 spice – A traditional Lebanese spice blend.
• 1 tsp paprika – Adds a mild sweet flavor.
• 1/2 tsp black pepper – For a subtle kick of heat.

Liquid sauce

• 2 cups hot water or the liquid that comes out from the rice – To create the cooking liquid for the rolls.
• 1/4 cup lemon juice – Adds a tangy flavor to the sauce.
• 2 tbsp tomato paste – To thicken and add richness to the sauce.
• 2 tbsp olive oil – Adds smoothness to the sauce.
• 1 tsp salt – To season th

Instructions

• Prepare the Cabbage
• Start by freezing the head of cabbage for 1 to 2 days. Once you’re ready to use it, remove it from the freezer and place it in hot water. Allow the cabbage to soften and carefully peel off the leaves one by one. Alternatively, you can boil the cabbage in hot water and peel the leaves off once softened.
• Brown the Meat (Optional)
• In a large pan, brown the lamb chops (or steak) on both sides until they are nicely seared. Set them aside and keep them for the next step.
• Prepare the Filling
• In a large bowl, combine short-grain rice, chopped parsley, chopped onion, chopped tomatoes, dried or fresh mint, salt, lemon juice, olive oil, pomegranate molasses, tomato paste, 7 spice, paprika, and black pepper. Stir everything together until the ingredients are evenly mixed.
• Roll the Cabbage
• Carefully cut out the thick vein from each cabbage leaf to make rolling easier. Take a leaf, place a spoonful of the filling at the base, and then roll it tightly, folding in the sides as you go. Repeat this process for all the cabbage leaves.
• Layer the Pot
• In a large pot, arrange the browned lamb chops (or steak) at the bottom. Then, place the stuffed cabbage rolls on top, packing them tightly together to ensure they stay intact while cooking.
• Prepare the Sauce
• In a separate bowl, combine hot water (or the liquid from the rice), lemon juice, tomato paste, olive oil, and salt. Stir well and pour the mixture over the stuffed cabbage rolls in the pot. Add enough liquid to cover the rolls, but no more than that.
• Cook the Rolls
• Stovetop Method: Cover the pot and cook over low heat for 2 hours, checking occasionally to make sure the rolls still has liquid.
• Pressure Cooker Method: Cover the pot and cook for 20 minutes under high pressure. Let the pressure release naturally.
• Serve and Enjoy
• Once cooked, allow the rolls to sit for about 10-15 minutes before serving to let the flavors settle. Serve with a side of yogurt or a fresh salad if desired.

Notes

Freeze or Boil the Cabbage – Freezing the cabbage makes the leaves super easy to separate and roll without tearing. If you’re short on time, boiling works just as well—just soften the leaves enough to bend.

Trim the Thick Vein – Always slice off the thick stem part of each cabbage leaf. This makes rolling easier and helps the rolls cook more evenly.

Use Short-Grain Rice – It becomes soft and slightly sticky, which helps the filling hold together inside the rolls.

Don’t Overfill – Leave some space in each roll for the rice to expand while cooking, or they might burst open.

Layer Rolls Tightly – Pack them close together in the pot to keep them from unraveling during cooking.

Add Meat for Extra Flavor – Browning lamb or steak and placing it at the bottom of the pot adds depth to the whole dish, even if not everyone eats the meat.

Balance the Sauce – Adjust lemon juice and salt to taste; the sauce should be tangy but not overpowering.

Let Them Rest – After cooking, let the rolls sit for 10–15 minutes before serving to allow the flavors to settle.

The post Lebanese Stuffed Cabbage Rolls appeared first on Baiti Ana.

First, sauté the chopped onions in the Instant Pot using the sauté setting. Once they’re soft and golden, add the rinsed lentils, water, salt, pepper, and a bay leaf. Seal the lid, set the timer, and let the Instant Pot do the work. After 5 minutes of cooking, cancel the timer and do a quick release. Open the lid, add the bulgur (or rice), and mix well. Close the lid again and cook for another 2 minutes. Everything comes out perfectly tender and flavorful.

Meanwhile, you can prep a fresh salad or chop some vegetables on the side. By the time the mujadara is done, your full dinner is ready to serve.

Not only is this method quick and easy, but it also locks in flavor and nutrients, making it a healthy and satisfying option. With minimal cleanup and maximum taste, Instant Pot mujadara is the perfect solution for a fast, nutritious, and comforting meal.

Instant pot mujadara ingredients

Lentils are the star of the dish, providing a hearty, earthy base packed with protein and fiber. They give mujadara its signature texture and are essential for creating the creamy consistency that makes this dish so comforting.

Onions add incredible depth of flavor. First, they are cooked until soft and translucent, infusing the lentils with a subtle sweetness. Then, caramelized onions are added on top, creating a rich, golden layer that enhances both the taste and presentation.

Bulgur wheat is my preferred grain for mujadara. It has a slightly nutty flavor and a tender, chewy texture that complements the lentils perfectly. While some people use rice instead, bulgur is a healthier option that adds extra fiber and nutrients.

Water is crucial for cooking the lentils and bulgur, helping them soften and blend together into a smooth, creamy consistency.

Olive oil brings everything together, adding a rich, silky texture and enhancing the flavors of the onions and lentils.

Salt and black pepper are the simple yet essential seasonings that highlight the natural flavors of the ingredients without overpowering them.

Bay leaf adds a subtle depth of flavor, infusing the dish with a mild herbal aroma that 

How to make mujadara in the instant pot

Step 1:

Sort through the lentils to remove any debris or damaged ones. Rinse them well and set aside.

Step 2:

Chop one onion finely for cooking. Slice the remaining onions into thin strips for the caramelized topping.

Step 3:

Turn on the sauté setting on your Instant Pot. Add some olive oil and the chopped onion. Sauté until the onion becomes soft, translucent, and lightly golden.

Step 4:

Add the rinsed lentils, water, salt, black pepper, and a bay leaf. Stir everything together. Cancel the sauté mode, close the lid, and set the Instant Pot to pressure cook on high for a few minutes.

Step 5:

Once the cooking time is done, do a quick release. Open the lid and stir. If the mixture looks too dry, add a little more water.

Step 6:

Add the rinsed bulgur wheat or rice, depending on your preference. Mix well, close the lid again, and pressure cook for a couple more minutes.

Step 7:

When it’s finished, do another quick release. Open the lid, give it a final stir, then serve.

Step 8:

While the mujadara is cooking, heat olive oil in a pan. Add the sliced onions and cook them slowly until they turn golden brown and crispy.

Step 9:

Serve the mujadara warm, topped with the caramelized onions. Pair it with salad, fresh veggies, or warm pita bread for a complete meal.

Is mujadara Nutritious dish?

• Rich in Protein and Fiber: Lentils provide plant-based protein and a high amount of fiber, supporting digestion, stabilizing blood sugar, and promoting heart health.
• Low in Unhealthy Fats: When prepared with olive oil in moderation, mujadara offers healthy fats that contribute to overall cardiovascular well-being.
• Whole Grains: Whether you use bulgur wheat or rice, these whole grains offer complex carbohydrates, which provide lasting energy and help keep you full longer.
• Antioxidant Benefits: Onions are a good source of antioxidants and beneficial compounds that can aid in reducing inflammation and supporting immune function.
• Balanced and Satisfying: The combination of lentils, grains, and caramelized onions creates a filling, balanced meal that is both delicious and nutrient-dense.

Different ways of cooking the onions for the topping

Method 1: Deep Frying

Cut the onions into thin strips. Heat oil in a deep pan until it reaches the proper frying temperature. Add the onion strips and fry them until they turn extra crispy and golden. Drain on paper towels before serving.

Method 2: Sautéing in Olive Oil

Cut the onions into thin strips. Heat olive oil in a pan over medium heat. Add the onion strips and cook them until they caramelize. The onions become crispy on the edges yet remain tender, absorbing the flavor of the olive oil.

Method 3: Microwaving

Cut the onions into thin strips. Spread the slices evenly on parchment paper on a microwave-safe plate. Microwave the onions for about 10 minutes. Every two minutes, pause and stir to ensure even cooking and to prevent burning. The result is crispy, golden onion strips.

Frequently asked questions about instant pot mujadara

1. Can I use rice instead of bulgur?

Yes, you can substitute bulgur with white rice or brown rice. Just note that cooking times may vary slightly—white rice cooks quickly, while brown rice might need a bit more time.

2. What type of lentils should I use?

Brown or green lentils work best for mujadara. They hold their shape well and create a creamy texture without falling apart.

3. Can I skip the caramelized onions?

You can, but the caramelized onions add a rich, sweet flavor and a little crunch on top that really completes the dish.

4. How do I store leftovers?

Store mujadara in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of water to loosen the texture.

5. Can I make it completely oil-free?

Yes, you can sauté the onions in a little water or broth instead of oil. However, using olive oil adds flavor and helps with the caramelization process.

6. Is Instant Pot mujadara gluten-free?

Only if you use rice. Bulgur is a wheat product and contains gluten, so switch to rice for a gluten-free version.

7. Can I double the recipe?

Absolutely. Just make sure not to fill the Instant Pot past the maximum fill line, and you may need to adjust cooking time slightly for larger quantities.

Tips and Tricks for making best instant pot mujadara

• Rinse lentils and grains well to remove starch and improve texture.
• Use the sauté function to build flavor before pressure cooking.
• Quick release carefully to avoid overcooking the lentils.
• Covering the vent with a cloth during quick release helps prevent hot liquid and steam from splattering. It keeps your kitchen cleaner and safer while releasing pressure. Just be careful not to block the vent completely.
• Adjust water depending on how creamy or thick you like it.
• Make caramelized onions ahead and store for easy topping.
• Serve with salad or yogurt for a balanced meal.

How to store mujadara

Refrigerating:

Let the mujadara cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. When reheating, add a splash of water to help restore its texture.

Freezing:

If you want to store mujadara for a longer period, let it cool completely. Then, place it in a freezer-safe container or bag and freeze for up to 2 months. To reheat, thaw it in the fridge overnight and warm it on the stovetop or in the microwave with a bit of water.

More instant pot recipes to make

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Instant pot link

10-in-1 Pressure Cooker, Slow Cooker, Rice/Grain Cooker, Steamer, Sauté, Sous Vide, Yogurt Maker, Sterilizer, and Warmer.

Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo, Sauté, Slow Cook, Bake, Steam, Warm, Roast, Dehydrate, Sous Vide, & Proof.

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Instant pot mujadara

Instant Pot mujadara is a quick and easy version of the classic Middle Eastern dish made with lentils, grains, and caramelized onions. Using the Instant Pot cuts down cooking time while still delivering rich flavor and comforting texture. It’s a healthy, hearty, and satisfying meal perfect for busy days.

Course Main Course

Cuisine Middle Eastern

Keyword instant pot mujadara, mujadara

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Servings 6 People

Ingredients

• 2 cups lentils
• 1 large onion finely chopped
• 1/2 cup coarse bulgur wheat
• 5 cups water
• 3 tbsp olive oil
• 2 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Caramelized Onions:

• 4 tbsp olive oil
• 2 large onions sliced into thin strips

Instructions

• Sort through the lentils to remove any bad ones. Rinse and drain, then set aside.
• Finely chop one onion for cooking, and slice the other two into thin strips for topping.
• Turn on the sauté setting on the Instant Pot. Add olive oil, then the chopped onion. Cook until soft, translucent, and lightly golden.
• Add the rinsed lentils, water, salt, black pepper, and bay leaf. Mix well. Cancel the sauté mode. Close the lid and set to pressure cook on high for 5 minutes.
• Once the cooking time is done, do a quick release. Open the lid, stir, and add a little water if the mixture looks too dry.
• Add the rinsed bulgur wheat (or rice if preferred). Stir, close the lid, and pressure cook for 2 more minutes on high.
• When done, do another quick release, open the lid, mix well, and set aside.
• While the mujadara is cooking, make the caramelized onions. In a pan, heat olive oil, add the sliced onions, and cook over medium heat until deeply golden and crispy.
• Serve the mujadara warm, topped with the caramelized onions. Enjoy with a side of salad, fresh veggies, or warm pita bread.

Notes

• Rinse lentils and grains well to remove starch and improve texture.
• Use the sauté function to build flavor before pressure cooking.
• Quick release carefully to avoid overcooking the lentils.
• Covering the vent with a cloth during quick release helps prevent hot liquid and steam from splattering. It keeps your kitchen cleaner and safer while releasing pressure. Just be careful not to block the vent completely.
• Adjust water depending on how creamy or thick you like it.
• Make caramelized onions ahead and store for easy topping.
• Serve with salad or yogurt for a balanced meal.

The post Instant pot mujadara appeared first on Baiti Ana.

This vegan Middle Eastern lentil soup is both creamy and rich, offering a delightful blend of flavors. It’s not only delicious but also quick and easy to prepare. In just 10 minutes, with 5 minutes of cooking time in the pressure cooker, you can have a hearty meal ready to serve. It’s s a family favorite, especially among kids who often request it. The soups smooth texture and flavorful blend make it so satisfying that you’ll find yourself reaching for a second bowl.

What are the health benefits of lentil soup?

Lentil soup is a nutritious and flavorful dish that offers numerous health benefits. Lentils are rich in plant-based protein, fiber, and essential nutrients like iron and folate. Incorporating lentils into your diet can support heart health, improve digestion, and aid in weight management.

Polyphenols: Lentils are a fantastic source of polyphenols (compounds that fight against harmful agents in the body like UV rays, heart disease and cancer).

Protein: They are high in protein, which is why vegetarians and vegans should really emphasize their intake.

Iron: They are a good source of iron (1 cup of lentils 

Fiber: They are full of fibre, great for keeping your digestive system moving and also great for keeping you full for longer.

Middle eastern Lentil soup ingredients

Red Lentils:These legumes are rich in plant-based protein and fiber, making them a nutritious base for the soup. 

Carrots: Adding natural sweetness and high in beta-carotene, carrots enhance the soups flavor and nutritional value.

Onions: Providing depth and containing antioxidants, onions contribute to the soups savory base.

Potatoes: Contributing to the soups creamy texture, potatoes are a good source of vitamins and minerals.

Garlic: Imparting a subtle earthiness, garlic adds warmth and depth to the soups flavor profile.

Olive Oil: Used for saute, olive oil adds richness and healthy fats to the soup.

Chicken Bouillon: Enhancing the soups savory taste, chicken bouillon adds depth and umami flavor.

Salt and Black Pepper: Seasoning the soup, salt and black pepper balance and enhance the overall flavors.

Cumin: Adding warmth and a hint of earthiness, cumin complements the soups spices.

Lemon Juice: Balancing the flavors with its tangy zest, lemon juice adds brightness and freshness to the soup.

How To Make middle eastern Lentil Soup

1. Saute Aromatics: Begin by heating olive oil in a pressure cooker over medium heat. Add chopped onions and minced garlic, sautéing until softened and fragrant.

2. Add Vegetables: Next, incorporate diced carrots and potatoes into the pot. Cook for a few minutes, allowing the flavors to meld.

3. Add Lentils and Seasonings: Stir in washed red lentils, followed by chicken bouillon, salt, black pepper, and cumin. Mix well to ensure the lentils and vegetables are evenly coated with the spices.

4. Add Water: Pour in hot water, ensuring all ingredients are submerged. Stir to combine.

5. Pressure Cook: Close the lid and set the pressure cooker to cook for 5 minutes.

6. Release Pressure: After cooking, perform a quick release of the pressure.

7. Blend Soup: Once safe, open the lid and use an immersion blender to blend the soup until creamy.

8. Add Lemon Juice: Stir in lemon juice to brighten the flavors.

9. Serve: Ladle the soup into bowls, optionally garnishing with fresh parsley. Serve with crunchy pita bread and a squeeze of lemon if desired.

cooking Methods

Both a pressure cooker (Instant Pot) and a regular pot (stovetop) work well for making lentil soup, but they have key differences in cooking time and water usage.

Pressure Cooker (Instant Pot)

Using a pressure cooker is the faster and more efficient method. It cooks the lentils in just 5 minutes under high pressure and requires less water since there is minimal evaporation.

Regular Pot (Stovetop)

Cooking lentil soup on the stovetop takes longer, about 45 minutes, and requires more water since some evaporates during cooking. However, the process is similar to using a pressure cooker, with the main difference being the cooking time and heat control.

How to Cook:

1. Saute onions, garlic, and vegetables in a large pot.

2. Add lentils, water, and other ingredients.

3. Bring the mixture to a boil, then cover and reduce the heat to a simmer.

4. Cook for about 45 minutes, stirring occasionally to prevent sticking.

5. If the soup thickens too much, add more water as needed.

6. Once the lentils are soft, blend and adjust the seasoning and serve.

Which Method Is Best?

If you want a quick and efficient method, use a pressure cooker (5 minutes).

If you prefer more control over the texture and don’t mind a longer process, the stovetop method (45 minutes) is a good choice.

Frequently Asked Questions about middle eastern lentil soup

Tips and Tricks for middle eastern lentil soup

1. Adjust Consistency: If the soup is too thick for your liking, add more water after blending to achieve your desired consistency.

2. Enhance Flavor: Feel free to add more lemon juice to suit your taste preferences.

3. Customize Spices: You can substitute the spices with those you prefer, such as adding a pinch of paprika or turmeric for a different flavor profile.

4. Alternative Cooking Method: If you don’t have a pressure cooker, you can cook the soup in a regular pot. However, it will take longer to cook, so plan accordingly.

5. Serve with Bread: Serve the soup with crunchy pita bread for a satisfying meal.

Storage and Freezing

refrigeration

Allow the soup to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days.

Freezing middle eastern lentil soup

1. Allow the soup to cool completely on the counter.

2. Scoop the soup into freezer-safe bags, portioning enough for one meal per bag.

3. Seal the bags, ensuring all air is removed.

4. Flatten the bags to save space and stack them in the freezer.

5. The soup can be frozen for up to 6 weeks.

Reheating

Thawing: For best results, thaw the soup overnight in the refrigerator. Alternatively, you can thaw it on the counter the same day.

Reheating: Heat the soup over medium heat on the stove, stirring occasionally. If the soup has thickened, add a splash of water to reach your desired consistency.

More recipes to check

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Link for the pressure cooker

I have two Instant Pot pressure cookers and love them both.

Instant Pot Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo

Instant Pot Pro 10-in-1 Pressure Cooker, Slow Cooker, Rice/Grain Cooker, Steamer, Sauté, Sous Vide, Yogurt Maker, Sterilizer, and Warmer,

Read lentils

Cumin

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Middle eastern lentil soup

This vegan Middle Eastern lentil soup is both creamy and rich, offering a delightful blend of flavors. In just 10 minutes, with 5 minutes of cooking time in the pressure cooker, you can have a hearty meal ready to serve.

Course Soup

Cuisine Middle Eastern

Keyword lebaneselentilsoup, lentilsoup, middleeasternlentilsoup, soup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4 People

Ingredients

• 1 cup washed red lentils
• 6 cups hot water
• 1 large diced carrot
• 1 small chopped onion
• 1 medium-sized diced potato
• 2 minced garlic cloves
• 2 tablespoons olive oil
• 1 chicken bouillon cube
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cumin or more to taste
• 2 tablespoons lemon juice or more to taste

Instructions

• Sauté Aromatics: Press the sauté button on your Instant Pot and add the olive oil. Once heated, add the chopped onion and minced garlic. Sauté for about 2 minutes until fragrant.
• Add Vegetables: Add the diced carrot and potato to the pot. Cook for an additional 2 minutes, stirring occasionally.
• Combine Ingredients: Add the washed lentils to the pot and mix well with the vegetables.
• Season: Add the chicken bouillon cube, salt, black pepper, and cumin. Stir to combine all the ingredients.
• Add Water: Pour in the hot water and mix everything together.
• Pressure Cook: Cancel the sauté mode. Close the lid and set the pressure cooker to cook on high for 5 minutes.
• Release Pressure: Once the cooking time is complete, perform a quick release by carefully placing a towel over the steam valve to prevent splattering.
• Blend Soup: After it’s safe to open, use an immersion blender to blend the soup until it reaches a creamy consistency.
• Add Lemon Juice: Stir in the lemon juice and fresh parsley. If you prefer a thinner soup, add more hot water to reach your desired consistency.
• Serve: Ladle the soup into bowls and serve with crunchy pita bread and an extra squeeze of lemon if desired.

Notes

1. Adjust Consistency: If the soup is too thick for your liking, add more water after blending to achieve your desired consistency.

2. Enhance Flavor: Feel free to add more lemon juice to suit your taste preferences.

3. Customize Spices: You can substitute the spices with those you prefer, such as adding a pinch of paprika or turmeric for a different flavor profile.

4. Alternative Cooking Method: If you don’t have a pressure cooker, you can cook the soup in a regular pot. However, it will take longer to cook, so plan accordingly.

5. Serve with Bread: Serve the soup with crunchy pita bread for a satisfying meal.

The post Middle eastern Lentil Soup appeared first on Baiti Ana.