Egyptian Lentil Soup
Basic, simple soup. very forgiving.
- 1.5 c lentils (I prefer red), rinsed, and perhaps soaked.
- 1/2 tsp fresh ground pepper.
- 1 1/2 tsp cumin seeds
- Olive oil
- 1 large onion, chopped
- 6 cloves garlic, sliced
- 2 carrots, peeled
- 1 potato, peeled
- Optional:
- 1 tsp tumeric
- 1/2 can tomatoes
- 1 large celery stalk
- bay leaves
- stock or stock base
- Red chili powder
- Lemon slices (or citric acid)
- salt
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.
Aaron Birenboim
Last modified: Fri Dec 23 15:09:03 MST 2011