Egyptian Lentil Soup

Basic, simple soup. very forgiving. Warm oil with pepper. Add cumin seeds to lightly roast. Add garlic and onion, raise heat and start to sauté. Add chopped carrot, potato [ and ,celery]. When onions start to clear [stir in tumeric, then] add lentils, water or stock, [tomatoes, bay leaves, chili.

Simmer 40 minutes or until lentils are tender. Salt to taste. Blend smooth.

Serve with lemon juice, or add some citric acid if you have no lemons.

Pressure cooker method

Cover (soaked) beans, potato, carrot, (and celery if used) with water in pressure cooker. About 1cm over top. Start heating open pressure cooker towards a simmer.

Saute spices, garlic, onion in a separate pan, add to cooker when onions start to clarify.

Take to high pressure, then turn off heat. Let sit for at least 5 minutes before blending, adding salt, lemmon, and serve.

As always, when sauteing spices, start with pepper and cumin. Then chili. Then garlin/onion (immediately) so chili does not scorch. Add tumeric toward end, until absorbed in oil. Then ginger for just long enough to get it infused into oil.
Aaron Birenboim
Last modified: Fri Mar 29 08:38:27 MDT 2013