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  • Egyptian Lentil Soup

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    Ingredients

    • 1 Tbsp. extra virgin olive oil
    • 1 x onion chopped
    • 1 x clove garlic chopped
    • 1 tsp grnd ginger
    • 2 tsp grnd cumin
    • 2 tsp dry coriander
    • 1 c. dry red lentils rinsed and liquid removed
    • 5 c. chicken stock canned or possibly from pwdr is fine
    • 2 x thick slices lemon
    • 2 x tomatoes diced
    • 1/4 tsp cayenne pepper salt & pepper to taste
    • 2 c. cooked rice

    Directions

    1. Heat the oil in a large pot. Saute/fry the onion and garlic till soft. Stir in the ginger, cumin,and coriander. Saute/fry 1 minute. Add in the lentils, saute/fry 1 minute. Add in the chicken stock, lemon slices, tomatoes and cayenne pepper. Bring to a boil for 10 min. Reduce the heat and simmer covered for 45 min, till the lentils are tender. Remove the lemon slices. Puree the soup in a blender or possibly food processor, then return it to the pot. Season with salt and pepper and stir in the rice. Heat through. Serve garnished with coriander if you like.

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