Lentil Soup With Egyptian Spices Recipes

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 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.

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!

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.
• dd 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!

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.