Egyptian Lentil Soup
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 5 cups vegetable stock
- 1 cup brown lentils, washed and drained
- 2 large onions, chopped
- 2 medium tomatoes, finely chopped
- 4 garlic cloves, crushed
- 4 tablespoons butter
- 2 teaspoons cumin
- 1 pinch salt and pepper, to taste
- 4 teaspoons lemon juice
directions
- Place vegetable stock in a saucepan and bring to boil. Add lentils and 2/3 of the onions, tomatoes, and garlic and bring to boil again. Reduce heat and simmer until the lentils become tender, adding more water if necessary.
- While lentils are cooking, melt 2 tbsp of butter in a frying pan and saute the remaining onions over a medium heat, stirring frequently until they turn golden brown. Set aside.
- Puree lentil mixture in a blender, then return to saucepan and reheat, stirring constantly. Stir in cumin, salt, pepper, lemon juice and remaining 2 tbsps of butter.
- Place soup in soup bowls and top with fried onions.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.