Vegetable-Lentil Soup is a versatile soup that may be adapted in many ways to suit the season and your taste. Its creamy consistency and bright color add a visual appeal to the great taste. The base of this soup, lentil beans, provides the bright color, body and volume, fiber and protein making this a hearty soup and a great addition to any salad for a the perfect light meal. On that note, be sure to use red (orange?) lentils, not the green ones, since the soup will take the color of the lentils and green soup is not visually appealing. You may use any vegetables you like and can find at your area and in any specific season. Continue reading
Kibbeh is a famous Lebanese/Syrian dish consisting of a crunchy shell made of ground grain, carbohydrate or, occasionally, ground vegetables, encasing a moist meat/nut filling and deep fried in hot oil. There are many types of kibbeh; Bulgur Kibbeh, Rice Kibbeh, Potato Kibbeh and Pumkin Kibbeh to name a few. Here, you’ll see how to make Bulgur Kibbeh but first, I would like to note that this is done by my friend and I send her many thanks for teaching me a great recipe, allowing me to photograph every little step and allowing me to blog it. Thank you!