Sunday, 24 February 2013

Egyptian Lentil Soup

Simple, quick and delicious! No green fancy stuff on the top, just a humble, hearty bowl of soup for a quiet evening. It hit the spot perfect tonight for winding down from the weekend, mmm *smiles*

Egyptian Lentil Soup
(Serves 4, 305 calories each)

2 tsp ground cumin
1 tsp ground tumeric
1 tsp salt
1 tsp ground black pepper
2 tbsp sunflower oil
4 garlic cloves, finely sliced
300 g onions, chopped
1 l vegetable stock
200 g dry red lentils
175 g potatoes, peeled and diced

- Start by dry-frying cumin, tumeric, salt and ground black pepper for a minute. This helps releasing all the flavours in the spices.

- Add the sunflower oil, garlic and onions, soften for a few minutes on medium heat. In the meantime, you can prepare the potatoes.

- Once the onions have softened a little, add potatoes, lentils and boiling vegetable stock. Cover and simmer for about half an hour until the potatoes are tender.

- Mix with a stick blender until smooth and add a little more water for a thinner soup. Season to taste, start with adding more pepper, you don't want too much salt in it if you can get just as good a flavour with the pepper. I also added two good splashes of light soy sauce instead of extra salt.

Serve with flatbread, any other types of bread, or simply on its own and enjoy!

Original Source:

- Jules

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