Thursday, June 21, 2012

Egyptian Red Lentil Soup

Egyptian Red Lentil Soup


Egyptian Red Lentil Soup is easy to prepare and well worth the effort.

 Ingredients for Egyptian Red Lentil Soup:



Units: US | Metric

5 cups vegetable broth or 5 cups water

1 cup dried red lentils

2 cups chopped onions

2 cups chopped potatoes

8 garlic cloves, peeled and left whole

1 tablespoon canola oil

2 teaspoons ground cumin

1/2 teaspoon turmeric

1 teaspoon salt

1/3 cup chopped fresh cilantro

3 tablespoons fresh lemon juice

salt and pepper

Directions of Egyptian Red Lentil Soup:


1- Add the first 5 ingredients to a large pot; cover and bring to a boil.

2- Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.

3- Take pot from stove burner and set aside.

4- In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.

5- Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).

6- Set spice mixture aside for 1 minute to cool.

7- Stir spice mixture into the lentil mixture; add cilantro, stir to combine.

8- You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).

9- Add in lemon juice; stir to combine.

10- Rewarm soup in soup pot; season if needed with salt/pepper.


That’s the traditional Egyptian Red Lentil Soup Hope you like it.


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