Lentil Soup With Egyptian Spices Recipes

SPICY LENTIL SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
• Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
• Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

LENTIL SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir.
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
• Remove bay leaves.
• Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

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:

• 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:

• 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.

LENTIL SOUP WITH EGYPTIAN SPICES

Steps:

• In a large pot over medium heat, heat olive oil. Add the onions, garlic, carrots, salt and celery. Cook, stirring until onions are translucent, about 7 min.
• Add the lentils, tomatoes & RawSpiceBar's Egyptian Spices. Cook for 1-2 minutes until fragrant.
• Add the stock, bring to the boil then turn down the heat to low and simmer for 35-45 min, until vegetables are very soft.
• While the soup is simmering, make the croutons. Preheat oven to 200C. Cut or tear pita bread into bite-sized pieces. Toss with a generous drizzle of olive oil and sprinkle with a little salt then spread on a baking sheet in a single layer. Place in oven for about 10-12 minutes, until golden and crispy.
• Puree the soup with a blender in batches, until smooth. Adjust seasoning and serve with croutons and a sprinkle of dukkah if you like. Enjoy!