Jordanian

Oregano and Olive Oil Jordanian Lentil and Potato Soup

Name: Oregano and Olive Oil Jordanian Lentil and Potato Soup
Total time: 62 min
Yield: 4 servings
Cuisine: Jordanian
Ingredients: 1 cup dried lentils; 2 potatoes, diced; 1 onion, chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 4 cups water; 1 tbsp olive oil; Salt to taste; 1 teaspoon dried oregano; 1 tablespoon olive oil

A Mediterranean twist with oregano and extra olive oil for a richer flavor.

62 minutes4 servings

Method

Mix oregano and additional olive oil into the lentils, potatoes, and onion mixture.
Soak lentils overnight.
In a pot, sauté onion and garlic in oil.
Add lentils, potatoes, cumin, and water, bring to a boil.
Simmer for 40 minutes, season with salt and serve.

Soups Vegetarian Mains

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