Egyptian Red Lentil Soup (6-8)

A spicy, creamy, comforting soup from Egypt which I found in ” Med” by Claudia Roden. If you like you can serve with a caramalised onion garnish. Instructions for this are at the end of the recipe.

Egyptian Red Lentil Soup (6-8)
Print Recipe
Egyptian Red Lentil Soup (6-8)
Print Recipe
  1. Soften the onion, carrot and garlic in the oil in a large pan over a low heat for about 10 minutes.
  2. Add the lentils and stock, bring to the boil and skim off the foam that forms at the top, then simmer for 30-40 minutes, until the lentils have disintegarated.
  3. Stir in the cumin, coriander, chilli ( if using) and lemon juice and season to taste. Simmer for 5 minutes more. If the soup needs thinning- it should not be too thick- add a little water and bring to the boil again. Serve hot.
  4. To serve with a caramalised onion garnish fry 2 or 3 large sliced onions in 3-4 tbsps olive or sunflower oil, covered, over a low heat for 20-30 minutes, stirring often, until they are very soft.
  5. Remove the lid, raise the heat to medium and continue cooking, stirring, for about 15 minutes until the onions are really dark brown and caramalised. Add a good tablespoon to each serving of soup.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *