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Egyptian Lentil Soup

Foreign.Taste's picture
Ingredients
  Minced onion 2 Tablespoon
  Butter 1 Tablespoon
  Dried lentils 1 Cup (16 tbs)
  Chicken stock 4 Cup (64 tbs)
  Onion 1 Medium, finely chopped
  Tomato 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Cumin 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Lemon wedges 4
Directions

Saute 2 tablespoons minced onion in 1 tablespoon butter in saute pan; set aside.
Rinse and sort lentils.
Bring chicken stock to a boil in large heavy saucepan over high heat.
Add lentils, 1 chopped onion, tomato and garlic; reduce heat.
Simmer, partially covered, for 45 minutes or until lentils are tender.
Puree soup in food processor and return to saucepan.
Stir in cumin and salt.
Simmer for several minutes.
Stir in 1 tablespoon butter.
Ladle into serving bowls.
Top with reserved sauteed onion.
Serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
6

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