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Egyptian Way Lentil Soup
Submitted By: Marwa El Odessi - Canada
International
Egyptian Way Lentil Soup
TIMING
- PREP TIME : [0] Min
- COOK TIME : [0] Min
- READY IN : [0] Min
INGREDIENTS
- 1 carrot
- 1 potato
- 1 tomato
- 1 1/4 cup red lentils
- 2 small onions
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp tsp butter
- 1 cube vegetable bullion (optional)
PREPARATION
- Begin by chopping the carrot, potato, garlic, onion and tomato. Put them into a large saucepan.
- Wash the lentils, and then add them to the same saucepan with the veggies. Add 4 cups of water and the butter.
- Put the saucepan on the stove on medium heat and bring to a boil. Allow the ingredients to cook for about 20-25 minutes (it depends on how small you chopped them).
- Once the vegetables and lentils are thoroughly cooked turn off the stove and leave them alone until the soup has COMPLETELY COOLED. Once the soup has cooled, add it to a blender along with the bullion (optional), cumin, salt, and pepper. Blend until it reaches a smooth consistency.
- Transfer the ingredients back into the saucepan and add 2 cups of water (more or less depending on how watery you want your soup to be). Taste and adjust the seasoning to your liking.
- We typically serve this soup with a lemon wedge (lemon juice makes it even more delicious) and with baked pieces of pita bread.
- I hope you enjoy this recipe -- its one of my favorites :)
- This soup freezes well (hence why I was able to fly it halfway across the world), so feel free to double the recipe and save it for a cold day.
NOTICE
Reviewed on 19-8-2011 by Bobbie
Hot damn, looking pretty uesful buddy.
Reviewed on 31-8-2011 by milla hermanvery nice and tasty dishes -
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