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.

EGYPTIAN LENTIL SOUP

Steps:

• In a large saucepan melt butter. Add vegetables, garlic and bay leaf, saute until vegetables are tender.
• Add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. Pour enough water into saucepan to cover.
• Simmer until lentils are tender, approximately 30 minutes. Pour hot soup into a blender and puree. Serve immediately.

AUTHENTIC MOROCCAN LENTIL SOUP

Steps:

• Warm up a couple tablespoons of olive oil in your instant pot on saute mode. Add your onions, chopped coriander and cook for 5-7 minutes or until onions become translucent.
• Add your broth/water, along with passata, green lentils, salt, pepper, paprika, ground cumin, turmeric and chili flakes. Let simmer uncovered for 5 minutes. Close your instant pot and cook for 30 minutes on high pressure.
• Once the 30 minutes expire, release steam using quick release. Add a little bit of water to get the desired consistency. Garnish with some olive oil and some more fresh coriander. Serve with some Moroccan Bread. Enjoy!
• Warm up a couple tablespoons of olive oil on medium heat. Add your minced onions, minced garlic and chopped coriander and cook them for 5-7 minutes or until onions become translucent.
• Add your broth/water, along with passata, green lentils, salt, pepper, paprika, ground cumin, turmeric and chili flakes. Let simmer uncovered for 5 minutes.
• Lower the heat, cover and let your stew simmer for 40-45 minutes. Take a look at your stew every 10-15 minutes. If it looks dry, add a little bit more water.
• Once your lentils are fully cooked, turn off the heat and garnish with some olive oil and some more fresh coriander. Serve with some Moroccan Bread. Enjoy!

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.

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.