EGYPTIAN RED LENTIL SOUP
A yummy soup that uses my favorite lentils. Adapted from a Moosewood recipe. This is a good and healthy take-to-work lunch.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h23m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
AUTHENTIC EGYPTIAN RED LENTIL SOUP
This soup is considered to be a tradition for breaking the Ramadan fast in Egypt and is a traditional "Middle Eastern peace recipe". I got this from a Middle Eastern living blog and decided to share it since I was looking for red lentil recipes. Red lentils can be found in Indian and Middle Eastern grocery stores. This awesome soup is vegan and quite healthy.
Provided by the80srule
Categories Lentil
Time 50m
Yield 3 servings (a lot), 3 serving(s)
Number Of Ingredients 11
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 RED LENTIL SOUP
There's a Middle Eastern restaurant near me that has wonderful lentil soup. I've been looking for a recipe to recreate it at home, and this comes very close. I really like the flavor that results from cooking the spices in oil first before swirling into the finished soup. The only thing I changed from the original recipe is to omit cilantro - I don't think the soup needs it. This soup is quick, easy, inexpensive, and healthy. [From Moosewood Restaurant Daily Special]
Provided by dividend
Categories Lentil
Time 55m
Yield 8 1/2 cups, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 204.2, Fat 2.9, SaturatedFat 0.4, Sodium 400.1, Carbohydrate 35.5, Fiber 11.8, Sugar 3.5, Protein 10.2
EGYPTIAN RED LENTIL SOUP
Categories Soup/Stew Vegetable Quick & Easy Wheat/Gluten-Free Healthy Vegan
Yield 6-8
Number Of Ingredients 12
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
This recipe is from my Egyptian friends. Frying the spices first isn't compulsory, but it does add authentic flavour.
Provided by zetallgerman
Time 30m
Yield Serves 4
Number Of Ingredients 0
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #soups-stews #beans #african #asian #middle-eastern #holiday-event #vegan #vegetarian #egyptian #dietary #ramadan #inexpensive #lentils
You'll also love