Best Egyptian Lentil Soup Recipes

EGYPTIAN RED LENTIL SOUP

Steps:

• Add the first 5 ingredients to a large pot; cover and bring to a boil.
• Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
• Take pot from stove burner and set aside.
• In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
• Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
• Set spice mixture aside for 1 minute to cool.
• Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
• You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
• Add in lemon juice; stir to combine.
• Rewarm soup in soup pot; season if needed with salt/pepper.

EGYPTIAN LENTIL SOUP

Steps:

• Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
• Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

AUTHENTIC EGYPTIAN RED LENTIL SOUP

Steps:

• In a large saucepan, put the onion, lentils, veggie stock, the salt and pepper, and simmer about 30 minutes or until the lentils have really softened and somewhat disintegrated.
• Add some water if the soup needs thinning.
• Stir in cumin, turmeric, cilantro, cayenne, and lemon juice.
• Drizzle some olive oil on to your liking and serve with toasted pita triangles.

EGYPTIAN LENTIL SOUP

Steps:

• 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.

EGYPTIAN YELLOW LENTIL SOUP

Steps:

• In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
• Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
• Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
• In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
• Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

IT'S WINTER LENTIL SOUP (EGYPTIAN-SHORBAAT AADS)

Steps:

• Put 1 ½ cups of orange lentils in pot. Add approximately 4 cups of water, bring to a boil and skim out "white foam" as you see it. Cover and turn heat to low. Turn off when lentils are tender, if there is water still don't worry about it, its better this way.
• In a large stock pot, add a few pats of butter and oil.
• Add chopped onion, garlic, red bell pepper and garlic, sauté until soft and a bit brown, not too much.
• Add in shredded carrots and stir around for 5 minutes.
• Add two tablespoons of tomato paste, stir until all coated. You should have like a mushy ball, don't worry this is right.
• Your lentils have cooled, add to blender, add in sautéed onion garlic mixture on top.
• Add a bit of water, like 1 cup and puree.
• Add the pureed soup back into same pot where you sautéed the onions.
• Add salt, pepper to taste.
• Add chicken bouillon cube.
• Add a dash of turmeric, 2 tablespoons of cumin, and a dash of paprika.
• Bring to a boil, then turn to real low and simmer 30-45 minutes.
• If consistency is too thick, add water or chicken stock.
• The last step is to stir in one tablespoon of heavy cream before serving.
• FOR GARNISH:.
• Rip the two white pitas into bite size pieces.
• Heat oil in wok, deep fry the pita pieces and drain.
• Sprinkle with salt and cumin.
• Spoon soup in to serving dishes, you may drizzle a touch, very, very little heavy cream and a pat of fresh butter and a few slices of sautéed red bell pepper if you're using for presentation then add pita chips to warm soup on top.
• Arrange extra pita chips around each soup bowl on plate for presentation. ENJOY!
• *** You can make this the same way, by adding meat. Take a thin sliced steak with bone, brown in butter until cooked. De-bone the steak. Chop meat into tiny, tiny pieces, add to soup after you pureed and put into pot. Add the bone to the soup to cook in the flavor and remove bone before serving. If using this method, you may want to cook soup a bit longer to get meatier flavor, instead of 30-45 minutes, put on real low for one hour , 30 minutes. ***.

EGYPTIAN RED LENTIL SOUP

Steps:

• Add the first 5 ingredients to a large pot; cover and bring to a boil. Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender. Take pot from stove burner and set aside. In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking. Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices). Set spice mixture aside for 1 minute to cool. Stir spice mixture into the lentil mixture; add cilantro, stir to combine. You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky). Add in lemon juice; stir to combine. Rewarm soup in soup pot; season if needed with salt/pepper.

EGYPTIAN RED LENTIL SOUP

Steps:

• Combine the water, lentils, onions, potatoes, and garlic in a soup pot, cover, and bring to a boil.
• Reduce the heat to a simmer until everything is tender, 15 to 20 minutes. Remove from the heat, and puree until smooth.
• In small saucepan on low heat, warm the oil until hot but not smoking. Add the cumin, turmeric, and salt and cook, stirring constantly for 2 to 3 minutes, until cumin is fragrant. Take care not to scorch the spices. Set aside for about a minutes or the oil will may splatter when added to the soup.
• Stir the slightly cooled spices into the soup.
• Add the lemon juice.

EGYPTIAN LENTIL SOUP

Steps:

• In a large saucepan melt butter. Add vegetables, garlic and bay leaf, saute until vegetables are tender.
• Add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. Pour enough water into saucepan to cover.
• Simmer until lentils are tender, approximately 30 minutes. Pour hot soup into a blender and puree. Serve immediately.

EGYPTIAN RED LENTIL SOUP

Steps:

• Rinse the lentils thoroughly.
• Put all of the main ingredients into a pot and bring to a boil. Once boiling reduce heat and let it simmer until everything is soft (approx. 20 min) Remove from heat.
• Heat the vegetable oil in a pan and add the spices.
• Stir for a minute in the hot oil until it becomes fragrant.; then remove from the heat.
• Blend the soup until smooth and add the fried spices. Serve with some toasted flat breads.

EGYPTIAN LENTIL SOUP

Steps:

• Preparation In a large heavy saucepan or Dutch oven, heat oil over medium heat. Cook onions, garlic and celery, stirring occasionally until softened, about 5 minutes. Add salt, pepper, turmeric, cumin, and saffron (if using); cook, stirring often, for 2 minutes. Add water, lentils, carrots and tomatoes, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 35 minutes until all vegetables and lentils are tender (add water if needed). Wait until it cools, then use your hand mixer to purèe altogether. Reheat to serve. Ladle into bowls. Dollop each with sour cream; sprinkle with parsley.

LENTIL SOUP WITH EGYPTIAN SPICES

Steps:

• In a large pot over medium heat, heat olive oil. Add the onions, garlic, carrots, salt and celery. Cook, stirring until onions are translucent, about 7 min.
• Add the lentils, tomatoes & RawSpiceBar's Egyptian Spices. Cook for 1-2 minutes until fragrant.
• Add the stock, bring to the boil then turn down the heat to low and simmer for 35-45 min, until vegetables are very soft.
• While the soup is simmering, make the croutons. Preheat oven to 200C. Cut or tear pita bread into bite-sized pieces. Toss with a generous drizzle of olive oil and sprinkle with a little salt then spread on a baking sheet in a single layer. Place in oven for about 10-12 minutes, until golden and crispy.
• Puree the soup with a blender in batches, until smooth. Adjust seasoning and serve with croutons and a sprinkle of dukkah if you like. Enjoy!

EGYPTIAN LENTIL SOUP

Steps:

• 1. Take your chopped onions and over low heat let them sweat out for about 30min
• 2. After 30min, put your chicken stock, garlic, potatoes, and lentils into the pot and let it come to a boil and drop the heat.
• 3. Salt & Pepper your stew meat and dredge in flour. In a bit of oil brown your lamb and then toss that in your pot.
• 4. combine your cumin, turmeric and salt(1tsp) and toast in a pan with a tablespoon of oil. When it gives off a nice aroma and not scorching, stir it into your soup mix.
• 5. Cover and let it simmer for about an hour. I like to use my immersion hand blender and smooth out the soup but you don't have to. I let this cook on low for 4 hours.