Egyptian Red Lentil Soup Recipe

Egyptian Red Lentil Soup Contentedness Cooking

WEBAug 18, 2020 · Start with cooking your red lentils according the package directions. Season with salt and pepper. After that heat a bit of oil or …

Rating: 4.5/5(22)
1. Start with cooking your red lentils according the package directions. Season with salt and pepper. After that heat a bit of oil or vegetable broth in a pot. Add lentils, garlic, onions, and fry them for around 5 minutes.
2. Now take 1/4 cup from that mixture and set aside. Hop over to a blender, add remaining lentil mix, vegetable broth, Egyptian spice mix, salt and pepper, optional coconut milk, yogurt, tahini, tomato paste, and lemon juice to its bowl.
3. Process everything until smooth and creamy. If your soup is not as warm as you prefer, put it back into a pot and heat up for around 5 minutes. Serve with the reserved onion mix on top.

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Red Lentil Soup A Middle Eastern Lentil Soup Recipe

WEBJun 11, 2013 · Remove from heat and allow to cool for 10 minutes. Using an immersion blender, puree the mixture directly in the Dutch oven. …

Rating: 4.7/5(3)
1. In dutch oven, melt the butter over medium-high heat. Add onion, carrots, celery, garlic and tomatoes. Saute over medium heat, stirring as necessary until ingredients soften, approximately 10 minutes.
2. Add cumin, coriander and chile powder, cook until fragrant, 3 minutes.
3. Add lentils and vegetable stock. Simmer over moderately low heat until the lentils are very soft, approximately 30 minutes. Stir 2-3 times to prevent lentils from sticking together.
4. Remove from heat and allow to cool for 10 minutes.

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Egyptian Red Lentil Soup The Full Helping

WEBMay 26, 2016 · Instructions. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and carrot. Cook for 5-7 minutes, …

Rating: 4.7/5(15)
1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and carrot. Cook for 5-7 minutes, or until the onion is soft and clear. Add the garlic and cook for another 1-2 minutes, or until the garlic is fragrant, adding a splash of water if needed to prevent sticking.
2. Add the potato, cumin, coriander, cinnamon, salt, pepper, red lentils, broth, and water to the pot. Bring the mixture to a boil and reduce to a simmer. Simmer, covered, for 15 minutes.
3. Taste the soup and adjust spices/seasonings as needed. Stir in the lemon juice and the greens, if you're adding them. Continue simmering the soup for another 3-5 minutes, or until the greens have wilted down. Serve, topped with cilantro and cashew cream or vegan yogurt, if desired.

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