Authentic Egyptian Red Lentil Soup Recipes

EGYPTIAN RED LENTIL SOUP

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 LENTIL SOUP

Steps:

• Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
• Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

EGYPTIAN RED LENTIL SOUP

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.

AUTHENTIC EGYPTIAN RED LENTIL SOUP

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 LENTIL SOUP

Steps:

• Wash the lentils in a large sieve or colander set under cold running water, until the draining water runs clear.
• In a heavy 4 to 5 quart saucepan, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.
• Meanwhile, in a small skillet, melt 1 tablespoon of the butter over moderate heat. When the foam begins to subside, add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. Set aside off the heat.
• Puree the soup through a food mill or pour the entire contents of the saucepan into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. Return the soup to the saucepan and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin, salt and pepper, and taste for seasoning. Just before serving, stir in the remaining.
• 3 tablespoons of butter.
• To serve, ladle the soup into a heated tureen, sprinkle lightly.
• with the reserved browned onions and serve the lemon wedges separately.

MIDDLE EASTERN LENTIL SOUP

Steps:

• Heat oil in a pan and gently fry the chopped onions for 5 minutes.
• Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
• Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
• Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
• No blending is necessary unless you want it really smooth.
• Serve with chunks of crusty bread.

EGYPTIAN RED LENTIL SOUP

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.

LEBANESE-STYLE RED LENTIL SOUP

Steps:

• Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
• Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
• Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.