Egyptian Red Lentil Soup

I've only visited Egypt once, and I ate mostly Lebanese food while I was there, so I can't at all speak to authenticity on this one.


What I changed:


  • Halved the amount of garlic

  • Added crispy chickpeas as a topping instead of onion mixture



Source: Contentedness Cooking | Serves: 4 | Time: 40 min


Ingredients

1 cup uncooked red #lentils

3 cloves garlic, minced

1 cup onions, chopped

3.5 cups vegetable broth (homemade to reduce sodium)

1 tsp cinnamon

2 tsp cumin

1/4 tsp ground cloves

1/4 tsp cardamon

1/2 tsp ginger

S&P

1 tbsp tahini

2 tbsp tomato paste

1 tbsp lemon juice

Crispy chickpeas, to serve


Instructions

If you want to have the crispy chickpea topping, start with that first.


Now cook the red lentils according the package directions. That takes about 30 minutes. Season with salt and pepper.


After that heat a bit of oil or vegetable broth in a pot (I did broth, oil rations). Add lentils, garlic, onions, and fry them for around 5 minutes.


Now, add remaining ingredients to the lentil mixture still in the pot. Use an immersion blender to process everything until smooth and creamy.


Serve with crispy chickpeas on top.


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