Egyptian Lentil Stew Recipes
EGYPTIAN LENTIL SOUP
This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!
Provided by Dahlia Salem
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 34.3 g, Fat 0.9 g, Fiber 15.9 g, Protein 13.3 g, SaturatedFat 0.1 g, Sodium 316.4 mg, Sugar 2.9 g
EGYPTIAN RED LENTIL SOUP
A yummy soup that uses my favorite lentils. Adapted from a Moosewood recipe. This is a good and healthy take-to-work lunch.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h23m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
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EGYPTIAN LENTIL STEW WITH CARROT DUKKAH TOASTS | RECIPES
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Servings 2
- Preheat Oven & Prepare the Veggies • Preheat the oven to 400ºF and line a baking sheet with aluminum foil. • Rinse, scrub and dice the sweet potato into 1-inch cubes. • Dice the onion, and mince the garlic and ginger. • Rinse and slice the carrots into ½-inch thick coins. • In a medium bowl, toss the carrots with 1 tbsp. olive oil, ginger, and salt and pepper to taste. Pour the carrots onto the baking sheet and roast until fork-tender, about 15-20 minutes. Rinse and dry the bowl.
- Cook the Stew • While the carrots are roasting heat 2 tbsp. olive oil in a large pot over medium-high heat. Add the garlic and onion. Cook until tender and fragrant, 2-3 minutes. • Stir in the sweet potato and half of the spice mix. • Stir in the lentils, water, and vegetable bouillon. • Bring the mixture to boil. Reduce heat to simmer and cook until sweet potatoes and lentils are tender, 15-20 minutes.
- Make the Carrot Dukkah Toasts • Place the slices of bread directly on an oven rack for 3-4 minutes to toast them. • Heat 1 tbsp. olive oil in a small pan over medium-low heat. • Using the broad side of a knife, crush the hazelnuts. • Add the hazelnuts, sesame seeds and remaining spice mix to the pan. Cook, stirring frequently, until the hazelnuts and sesame seeds are toasted, 2-3 minutes. • Transfer the carrots from the oven back to the medium bowl used earlier and mash with a fork. • Spread some of the mashed carrot mixture on each toast and sprinkle with the toasted nuts/seeds.
- Bring It All Together • Rinse and roughly chop the mint. • In a small bowl, mix the yogurt and half of the mint. Add a large dollop on top of each carrot Dukkah toast. • Evenly divide the stew between two bowls and garnish with the remaining mint. Serve with Carrot Dukkah toasts on the side!
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