Published in the TML Magazine Issue 9, 2020
EGYPTIAN RED LENTILS SOUP
By Lilian Boukheir
https://thematbakh.com/
@thematbakh
Ingredients
- 1 lb (1/2 kg) of red lentils
- 1 lb (1/2 kg) of tomatoes
- 5 cloves of garlic
- 3 large carrots
- 1 white potato
- 2 large onions
- 3 tbsp of olive oil
- 2 quarts of water or chicken stock
- Salt and pepper to taste
Instructions
- Peel and chop the onions, carrots, and potato into small cubes. Peel and chop the garlic. Set aside.
- In a large stovetop pot on medium-high heat, add the olive oil. Saute the garlic and onions in the butter for about 2 to 3 minutes until fragrant.
- Add the chopped potato and carrots to the pot. Saute the vegetables for another 2 to 3 minutes all together. Add the salt and pepper.
- Add the tomatoes, red lentils, and water (or chicken stock).
- Bring the soup to a boil. Reduce to medium heat and cover with a lid. Stir occasionally every 10 to 15 minutes making sure there is adequate liquid.
- Cook for about 45 minutes or until the carrots are tender.
- Using a hand immersion blender, blend the soup content until smooth.
- Serve with a lemon and/or cream.
DOWNLOAD FREE CALENDARS & LISTS
Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.
