Update output_topic_details.txt

output_topic_details.txt

@@ -286,5 +286,34 @@ Instructions
 4. Stir in diced tomatoes, kale and salt. Increase heat to regain the simmer then reduce it to continue simmering. Cook until the lentils are soft and breaking down and the kale is tender, about 10 minutes more.
 5. Remove from the heat and stir in cilantro and lemon juice. 
 
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+Topic: Middle Eastern Lentil Soup (Shorabet Adas)
+Description:
+Prep Time
+5 minutes mins
+Cook Time
+25 minutes mins
+Total Time
+30 minutes mins
+Author Heifa
+Servings: 5 bowls
+Ingredients
+1.5 cups Red Lentils
+6 cups Water or Vegetable stock
+1 Bouillon Cube
+1 cup Carrots chopped
+1 Onion chopped
+2 Garlic cloves chopped
+1 tbsp Olive oil
+Salt & Pepper to taste
+1 tsp Cumin
+1/2 tsp Turmeric
+What to serve this soup with:
+Lemon wedges
+Pita chips
+Instructions
+1. In a pot, add the olive oil. To that, add the onions, garlic, and carrots. Add salt and pepper to this and then saute for 5 minutes until fragrant.
+2. To that, add the lentils and saute for a few minutes. Season with the cumin, turmeric, and crushed bouillon cube. Mix together.
+3. Add the cooking liquid and bring this mixture to a boil. Once it reaches a boil, bring down to a simmer. Let this cook for about 25 minutes until the carrots are tender.
+4. Once tender, use an immersion blender to puree this soup until creamy. If you do not have an immersion blender, then pour the contents of the soup into a regular blender for a minute until smooth.
+5. Enjoy with crispy pita chips and fresh lemon juice!