Recipe

Egyptian Red Lentil Soup 3atz Recipe

Add Step-by-Step Photos	Cgendy / All my dishes 4 months, 3 weeks ago This soup warms the heart! Very rich, thick and creamy w/o the cream! So very healthy too! Prep:5m Cook:45m Servings:4	Cgendy
	easy delicious rich cumin

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Ingredients

1lb bag of Red Lentils beans

1 head of garlic, peeled and sliced

1 8oz can of tomato sauce

Water

1/3 cup vegetable oil

1 large onion finely chopped

2-3 tbsp cumin (or to taste, I use 2)

2 tbsp salt (or to taste, I use 2)

1/2 cup egg noodles (optional)

pickled pepperoncini peppers

Directions

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!

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Comments

lunasea 4 months, 2 weeks ago said:
What a beautiful and flavorful soup, m'dear! Can't wait to try it out...thank you!

jimrug1 4 months, 2 weeks ago said:
Ditto what Vickie said. I love lentils of all kinds and can tell by looking at this recipe that this soup is delicious ........ Jim

jimrug1 2 months, 3 weeks ago said:
Hi CG, I made this soup this past weekend when I was down with a cold. It has an excellent taste and texture. I love the garlic/cumin flavor with the lentils and the noodles make it that much more of a meal on its own. I didn't have any Porchini peppers but I had some Yellow Hot Wax peppers I canned from last year. If I could give you an extra 5, I would... Very good recipe. It goes to show that many times the simplest of recipes can yield big flavors. Thanks... Cheers Jim

dynie 1 month ago said:
I was just looking at lentil recipes. We've on a fruit and veggie fast until the middle of August. I include legumes, eggs and some of the extras...

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Alterations

jim_julian 4 months, 2 weeks ago said:
I made the recipe and really have to believe that there is a typo. The "2 tbsp salt (or to taste, I use 2)" is unbelievably salty ... and I don't shy away from salt.

I would suggest 2 teaspoons of salt as a starting point.

The tomato flavor was lost. I added 3 chopped tomatoes in addition to the one can of tomato sauce. Next time I might try a can of tomato paste.

Except for the salt problem the recipe is quite good. I served it over rotini that i prepared separately.

I'll certainly make this again using the alterations suggested above.

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