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
IT'S WINTER LENTIL SOUP (EGYPTIAN-SHORBAAT AADS)
This is so yummy, so creamy and an excellent hearty soup for winter! There are many variations, I like this one, mine (uh em) best. It tends to thicken as it sits, so your leftovers, you may want to add a bit of chicken of vegetable stock to thin a bit. Believe me, don't skip the fried pita bread, or substitute croutons, the fried pita really makes this soup! Enjoy!
Provided by cooking in cairo...
Categories Lentil
Time 1h20m
Yield 10-15 serving(s)
Number Of Ingredients 20
Steps:
- Put 1 ½ cups of orange lentils in pot. Add approximately 4 cups of water, bring to a boil and skim out "white foam" as you see it. Cover and turn heat to low. Turn off when lentils are tender, if there is water still don't worry about it, its better this way.
- In a large stock pot, add a few pats of butter and oil.
- Add chopped onion, garlic, red bell pepper and garlic, sauté until soft and a bit brown, not too much.
- Add in shredded carrots and stir around for 5 minutes.
- Add two tablespoons of tomato paste, stir until all coated. You should have like a mushy ball, don't worry this is right.
- Your lentils have cooled, add to blender, add in sautéed onion garlic mixture on top.
- Add a bit of water, like 1 cup and puree.
- Add the pureed soup back into same pot where you sautéed the onions.
- Add salt, pepper to taste.
- Add chicken bouillon cube.
- Add a dash of turmeric, 2 tablespoons of cumin, and a dash of paprika.
- Bring to a boil, then turn to real low and simmer 30-45 minutes.
- If consistency is too thick, add water or chicken stock.
- The last step is to stir in one tablespoon of heavy cream before serving.
- FOR GARNISH:.
- Rip the two white pitas into bite size pieces.
- Heat oil in wok, deep fry the pita pieces and drain.
- Sprinkle with salt and cumin.
- Spoon soup in to serving dishes, you may drizzle a touch, very, very little heavy cream and a pat of fresh butter and a few slices of sautéed red bell pepper if you're using for presentation then add pita chips to warm soup on top.
- Arrange extra pita chips around each soup bowl on plate for presentation. ENJOY!
- *** You can make this the same way, by adding meat. Take a thin sliced steak with bone, brown in butter until cooked. De-bone the steak. Chop meat into tiny, tiny pieces, add to soup after you pureed and put into pot. Add the bone to the soup to cook in the flavor and remove bone before serving. If using this method, you may want to cook soup a bit longer to get meatier flavor, instead of 30-45 minutes, put on real low for one hour , 30 minutes. ***.
Nutrition Facts : Calories 156.9, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.1, Sodium 113.8, Carbohydrate 27.4, Fiber 9.8, Sugar 2.1, Protein 9.2
WINTER CHEESEBURGER SOUP
Make and share this Winter Cheeseburger Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h10m
Yield 2 quarts
Number Of Ingredients 15
Steps:
- In a 3 quart saucepan, brown beef; drain and set aside.
- In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
- Add broth, potatoes, and beef; bring to a boil.
- Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender.
- Meanwhile, in small skillet, melt remaining butter.
- Add flour; cook and stir 3-5 minutes or until bubbly.
- Add to soup; bring to a boil.
- Cook and stir 2 minutes.
- Reduce heat to low.
- Add cheese, milk, salt, and pepper; cook and stir until cheese melts.
- Remove from heat; blend in sour cream.
- Serve.
Nutrition Facts : Calories 1263, Fat 72.2, SaturatedFat 36.1, Cholesterol 255.8, Sodium 2542.8, Carbohydrate 87.1, Fiber 10.3, Sugar 10, Protein 65.6
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