This Egyptian lentil soup is one of Egypt’s most famous dishes. Lentils come in great variety and colors. For this soup, we use the Red Lentil. It’s not literally red, rather it has a lively orange color.
This winter dish is a staple on any cold winter day. In a casual setting you can serve the soup in a mug, yes a mug, not a bowl not a cup. And it feels sooo good holding this mug between your hands as it quickly warms up your body.
Serving Ideas: Starter for a dinner or a meal for lunch with a sandwich or a salad.
Condiments: Lime wedges and croutons. To your serving, squeeze the lime juice and mix with the soup to taste. Add the croutons to the soup, then bite on one of those croutons and you’re hit with an explosion of flavors in your mouth.
Croutons recipe to follow.
Egyptian Lentil Soup
Serving Size: 8-10 cups
- 2 cup Red Lentil
- 1 onion peeled and cut in half
- 1 zucchini
- 1 carrot
- 8 cups of water
- 4 cloves of garlic, halved
- 1.5 tsp salt
- 2.5 tsp Cumin
- 1/2 tsp ground black pepper
– Rinse and drain the lentil.
– In a large saucepan, combine the lentil, vegetables, and water.
– Loosely cover the saucepan and bring to a boil over medium-high heat.
– Reduce the heat to low and simmer for 45 minutes.
– Remove from the stove and let it cool down.
– Puree the soup and return to the saucepan.
– Add the spices and mix well. Adjust the salt to taste and reheat the soup.
– The soup is ready to serve with your favorite condiments.
– Don’t forget to make your own croutons. Keep reading for directions. I promise you it’s a special treat!
~ Bel Hana~
Homemade Croutons: Cut white bread into 1′ cubes. Deep fry them in hot oil. Then drain them from the oil on paper towels. And they’re ready to serve.