Egyptian Lentil Soup

Name: Egyptian Lentil Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 cups red lentils or 2 cups other dried lentils; 2 quarts chicken stock, fresh or onion, peeled and quartered; 1 medium tomatoes, quartered; 2 teaspoons garlic, coarsely chopped; 4 tablespoons butter; 1 tablespoon onion, finely chopped; 2 teaspoons ground cumin; 1 teaspoon salt; black pepper, freshly ground; lemon, cut into wedges

Submitted by JPeill

"I found this recipe online and wanted to share it with the RezipeZaar community. This a very tasty soup that is easy to make and our children even ask for seconds."

Download

photo by Everlasting_Grey

Ready In:: 50mins
Ingredients:: 10
Serves:: 6

ingredients

2 cups red lentils or 2 cups other dried lentils
2 quarts chicken stock, fresh or onion, peeled and quartered
1 medium tomatoes, quartered
2 teaspoons garlic, coarsely chopped
4 tablespoons butter
1 tablespoon onion, finely chopped
2 teaspoons ground cumin
1 teaspoon salt
black pepper, freshly ground
lemon, cut into wedges

directions

Wash the lentils in a large sieve or colander set under cold running water, until the draining water runs clear.
In a heavy 4 to 5 quart saucepan, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.
Meanwhile, in a small skillet, melt 1 tablespoon of the butter over moderate heat. When the foam begins to subside, add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. Set aside off the heat.
Puree the soup through a food mill or pour the entire contents of the saucepan into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. Return the soup to the saucepan and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin, salt and pepper, and taste for seasoning. Just before serving, stir in the remaining.
3 tablespoons of butter.
To serve, ladle the soup into a heated tureen, sprinkle lightly.
with the reserved browned onions and serve the lemon wedges separately.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was a very easy recipe to make. Love the tasty, yet mild flavors. The lemon completed it to a refreshened, bright, authentic soup. Served with fresh baby spinach which also brightened it nicely. I used brown lentils, but I will use red next time. Honestly, I liked the soup better chunky, so I pureed only half the batch in the blender. It was delicious this way. Thank you for sharing :)

Everlasting_Grey