Egyptian Red Lentil Soup 3atz Recipe

How to make it

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• Wash Lentils until water runs clear and clean.
• Put lentils in a pot.
• Add the sliced garlic (a whole head)
• Add just enough water to just cover lentils and garlic in pot.
• Add tomato sauce and mix in.
• Put on high heat and bring to a rolling boil stirring often and removing any foam that may float to the top of water.
• When boiling, reduce heat to low and cover.
• Let simmer and stir every 4-5 minutes so lentils don't stick to the bottom of the pot.
• When all the water is absorbed by lentils, its time to blend.
• If you have a hand blender, you can blend it right in the pot. Make sure you blend until it is all a very silky smooth consistancy. If it is too thick then add 1/2 a cup of water at a time and blend into the soup until it is just the right thickness for your liking (this is normally a thick soup).
• If you all you have is a regular blender, then fill your blender about 1/3 of the way with the lentil mixture and blend, be careful when opening because this is hot and steam will escape. Spill blended soup into deep mixing bowl. Continue, until soup is all blended. Pour back into pot.
• Put on high heat and add the cumin and salt, mixing quickly so that cumin doesn't clump. Bring to a boil. Again, if it is thick, just add water.
• Heat oil on high heat in a saute pan. Add chopped onion and fry until nice just browned on the edges. Nice and golden.
• Stir in the onions along with all of the oil into the lentil mixture until very well blended.
• Add the egg noodles and mix in.
• Cover pot and let sit 5 minutes so noodles can soften.
• In Egypt, we rip a loaf of pita bread into bite size pieces in a bowl and then add soup over it and mix in then eat. Some people prefer to dip the pita bread, scooping the thick soup and eating the bread (as you would chips and salsa). You can also eat this just with a spoon or over rice.
• Serve with pepperoncini peppers on the side.
• Enjoy!