Recipe: Egyptian Lentil Soup


This is a great warming soup for when the days turn cold. Low-fat too, as the onions don’t need sweating down before adding the stock and the lentils.

Egyptian Lentil Soup

1 onion, 3/4 roughly chopped, 1/4 thinly sliced
1 clove garlic, chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
100g split red lentils
500ml veg stock
1 tbsp lemon juice

Serves 2

Add the chopped onion, garlic, cumin, coriander, lentils and veg stock into a saucepan.
Bring to a simmer. Skim off the scum. Let simmer for half an hour.
Meanwhile heat a little oil in a frying pan and fry the sliced onions until they are golden brown. Reserve.
When the lentils are cooked, blend the soup until smooth.
Stir in the lemon juice and season with salt and pepper.
To serve, ladle into a bowl and sprinkle over the fried onion.

I like my soups thick. “Thick enough to tap-dance on,” a friend said once. So add some hot water if this one is too thick for your taste. A cut down version without lemon juice or fried onion garnish still tastes great. If you don’t fancy the fried onions, some chopped coriander would be a good replacement.


4 responses »

  1. Pingback: Pinterest Recipes » Recipe: Egyptian Lentil Soup « Two Fat Vegetarians

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