Cookbook:Egyptian Lentil Soup
Appearance
Egyptian Lentil Soup | |
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Category | Soup recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Egyptian lentil soup is a hearty and nutritious soup loved for its simplicity and delicious flavors. Made with red lentils, aromatic spices, and a touch of tanginess from lemon juice, this soup is a popular choice for a comforting meal. It is often enjoyed during colder months or as a starter to a larger meal.
Ingredients
[edit | edit source]- 1 cup red lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground paprika
- ¼ teaspoon ground turmeric
- 4 cups vegetable broth or water
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
Equipment
[edit | edit source]- Large pot or Dutch oven
- Wooden spoon or spatula for stirring
- Knife for chopping
- Measuring cups and spoons
- Immersion or full-size blender
Procedure
[edit | edit source]- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the finely chopped onion to the pot and sauté until it becomes translucent and slightly golden.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed red lentils to the pot and stir to coat them with the onion and garlic mixture.
- Sprinkle the ground cumin, ground coriander, ground paprika, and ground turmeric over the lentils. Stir well to combine and coat the lentils with the spices.
- Pour in the vegetable broth or water, ensuring that the lentils are fully submerged.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 20–25 minutes or until the lentils are tender and fully cooked.
- Using a blender, purée the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending, and be careful when transferring hot liquids.
- Return the soup to the pot and place it back over low heat.
- Stir in the lemon juice and season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
- Continue to heat the soup for a few more minutes until it is warmed through.
- Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve hot.
Notes, tips, and variations
[edit | edit source]- Egyptian lentil soup can be served as a light lunch or dinner on its own, or alongside crusty bread or a side salad for a more substantial meal.