Egyptian Lentil Soup

Egyptian Lentil Soup

INGREDIENTS:

• olive oil spray
• 1 large onion, diced
• 3 celery ribs, diced
• 2 large carrots, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground hot chili
• 1/2 teaspoon hot curry powder
• 2 litres chicken or vegetable stock
• 1 450g can diced tomatoes
• 2 cups red lentils Salt and pepper to taste
• Greek yoghurt
• Lemon
• Chives
• Tin of chickpeas

DIRECTIONS:
 
Spray a light coat of olive oil into a large saucepan, and put it on a medium-high heat. Add the onions, celery, carrots, and garlic and saute until soft, about 10-15 minutes. Add the cumin, coriander, chili powder, and curry powder and stir to coat the veggies with the spices. Cook for a few minutes until the spices are aromatic. Add the tomatoes and the stock and bring to a simmer. Season generously with salt and pepper and add the lentils. Simmer for about 30-40 minutes, until lentils and vegetables are very soft.

In a few batches, puree the soup in a food processor until completely smooth. Transfer back to pot and season with salt and pepper to taste. If you like it a bit more spicy, you can add a little cayenne pepper and more black pepper.

To serve, here are some recommendations. I know it’s easy to skip the toppings in a recipe - but the combination of bits and pieces served with this soup elevate it from good to great. I promise it’s worth the extra work!

Mix some fresh lemon juice with some Greek yoghurt, and splash a dollop on top. Chop up some chives and sprinkle. And the piece de resistance is roasted chickpeas - just a tin of chickpeas, rinsed and dried, rolled in a bit of olive oil and the spices you’ve already used, and stuck in a really hot over til they’re crispy. Enjoy!

Subscribe for free
Thank you for visiting Is Yummy. Receive the latest posts for free by subscribing to our RSS feed or email updates.