Egyptian Lentil Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- • salt & pepper to taste
- • olive oil
- • 2 tbsp. ghee (you may use any fat you prefer however, i strongly recommend ghee)
- • 1 large onion (about 250g) peeled & roughly chopped
- • 3-6 garlic cloves peeled (depending how big they are and how much you like garlic)
- • 2 carrots (about 200g) peeled & roughly chopped
- • 1 medium potato (about 250g) peeled & roughly chopped
- • 2 cups dried red lentils (375g) washed & drained
- • 1 large/2 small tomatoes (about 240g) peeled & roughly chopped, seeds removed
- • 1 tsp. ground cumin
- • 1 tsp. ground turmeric
- • 1/2 tsp. ground coriander
- • 2-2.5 liters vegetable or chicken stock
- for the croutons
- • 2 loaves whole-wheat pita bread
- • salt
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -8 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In a large pot over medium heat, melt the ghee. Add the onions, garlic, carrots and potato. Cook, stirring until starting to soften, about 7 min.Add the lentils, tomatoes & 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 (test a carrot, if it is soft, then all the rest will be too).While the soup is simmering, make the croutons: Preheat oven to 200 C. Use scissors or a knife to cut up the pita bread into small squares, or just tear roughly with your hands 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 stick blender (also known as an immersion blender), or in a regular blender in batches, until completely smooth. (TIP: if you make lots of soup, I highly recommend buying a stick blender. They are quite cheap and save SO much time and cleaning up!)Adjust seasoning and serve with croutons and a sprinkle of dukkah if you like.
