EGYPTIAN RED LENTILS SOUP

By Lilian Boukheir
https://thematbakh.com/
@thematbakh

Published in the TML Magazine Issue 9, 2020

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
  1. Peel and chop the onions, carrots, and potato into small cubes. Peel and chop the garlic. Set aside.
  2. 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.
  3. 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.
  4. Add the tomatoes, red lentils, and water (or chicken stock).
  5. 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.
  6. Cook for about 45 minutes or until the carrots are tender.
  7. Using a hand immersion blender, blend the soup content until smooth.
  8. Serve with a lemon and/or cream.

Digital Issues

Mediterranean’s unique and all-encompassing magazine.
Created in the Mediterranean. Enjoyed all around the world.

Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.

DOWNLOAD FREE CALENDARS & LISTS

Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.

0