Egyptian Lentil Soup
Week 4 of my Eating Around the World adventure led us to Egypt, where I came upon this recipe.
This soup is simple to make, tastes lovely and is thick and hearty. The spice mix is delicious and the addition of dukkah was delicious. If you love pumpkin soup, this is quite similar.
The real reason I opted to make a soup is the day before I made it we had celebrated my son's 17th birthday, so I had bread I needed to use up, this was the perfect soup to dunk that bread into. This was dinner that night, nothing else was needed.
I added an extra two cups of stock to the original recipe as I felt it would need it, and I was right. Also once cooked, it was so thick that I added extra stock until I was happy with the consistency. So just adjust the thickness to your tastes.
I used chicken stock, but vegetable stock would work also.
This was a perfect meal on a cold winters night.
This soup is simple to make, tastes lovely and is thick and hearty. The spice mix is delicious and the addition of dukkah was delicious. If you love pumpkin soup, this is quite similar.
The real reason I opted to make a soup is the day before I made it we had celebrated my son's 17th birthday, so I had bread I needed to use up, this was the perfect soup to dunk that bread into. This was dinner that night, nothing else was needed.
I added an extra two cups of stock to the original recipe as I felt it would need it, and I was right. Also once cooked, it was so thick that I added extra stock until I was happy with the consistency. So just adjust the thickness to your tastes.
I used chicken stock, but vegetable stock would work also.
This was a perfect meal on a cold winters night.
Recipe
Recipe adapted from www.mattersofthebelly.com
Serves 8
2 tbsp. ghee or olive oil
1 large onion, peeled & roughly chopped
3 garlic cloves, peeled
2 carrots, peeled & roughly chopped
1 medium potato, peeled & roughly chopped
375g dried red lentils, washed & drained
1 large tomato, peeled, seeds removed, roughly chopped
1 tsp. ground cumin
1 tsp. ground turmeric
½ tsp. ground coriander
4 litres vegetable or chicken stock
salt & pepper to taste
FOR THE CROUTONS
2 loaves whole-wheat pita bread or any crusty bread
olive oil
salt
Serves 8
2 tbsp. ghee or olive oil
1 large onion, peeled & roughly chopped
3 garlic cloves, peeled
2 carrots, peeled & roughly chopped
1 medium potato, peeled & roughly chopped
375g dried red lentils, washed & drained
1 large tomato, peeled, seeds removed, roughly chopped
1 tsp. ground cumin
1 tsp. ground turmeric
½ tsp. ground coriander
4 litres vegetable or chicken stock
salt & pepper to taste
FOR THE CROUTONS
2 loaves whole-wheat pita bread or any crusty bread
olive oil
salt
In a large pot over medium heat, melt the ghee. Add the onion, garlic, carrots and potato. Cook, stirring until starting to soften, about 7 min.
Add the lentils, tomatoes & 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. You will need to watch it doesn't catch on the bottom as it starts to thicken, stir it every now and then.
Add the lentils, tomatoes & 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. You will need to watch it doesn't catch on the bottom as it starts to thicken, stir it every now and then.
Meanwhile, make the croutons: Preheat oven to 200C/180C fan forced. Use scissors or a knife to cut up the bread/pita bread into small squares, or just tear roughly with your hands 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 stick blender, or in a regular blender in batches, until completely smooth. Here if you find the soup too thick, you can extra stock, bring it back to the boil and cook for a further 10 minutes.
Adjust seasoning and serve with croutons and a sprinkle of dukkah if you like.
Enjoy!
