Saturday, August 21, 2010

Does anyone have the Egyptian ';Red'; lentil soup recipe? Thanks.?

5 cups water


1 cup dried red lentils


2 cups chopped onions


2 cups chopped potatoes


8 cloves garlic, peeled and left whole


1 tablespoon canola oil


2 teaspoons ground cumin


1/2 teaspoon turmeric


1 teaspoon salt


1/3 cup chopped fresh cilantro


3 tablespoons fresh lemon juice


salt and pepper








Add the first 5 ingredients to a large pot; cover and bring to a boil.


Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.


Take pot from stove burner and set aside.


In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.


Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).


Set spice mixture aside for 1 minute to cool.


Stir spice mixture into the lentil mixture; add cilantro, stir to combine.


You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).


Add in lemon juice; stir to combine.


Rewarm soup in soup pot; season if needed with salt/pepper.Does anyone have the Egyptian ';Red'; lentil soup recipe? Thanks.?
Moroccan Spiced Red Lentil Soup





1 tablespoon olive oil


2 medium yellow onions, chopped


4 garlic cloves, minced or pureed


4 stalks of celery, washed and sliced crosswise 1/2-inch thick


2 teaspoons salt


1 teaspoon freshly ground black pepper


1 teaspoon ground turmeric


1 teaspoon ground cumin


1/4 teaspoon ground ginger


1 teaspoon ground cinnamon


1 generous pinch saffron


1 bay leaf


1 tablespoon tomato paste


1 large or 2 medium Yukon Gold potatoes, peeled and diced


1 pound red lentils


2 quarts water


1 cup cooked wheat berries


6 Italian Roma tomatoes, cored and diced


1/2 bunch cilantro, washed, leaves sliced thin crosswise





Heat olive oil in Dutch oven/stove top over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.





CROUTONS TO FLOAT ON A BOWL OF SOUP


1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick


2 to 3 tablespoons olive oil or softened butter








Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.





Egyptian Lentil Soup





Ingredients:


1 onion, chopped


3 cloves garlic, minced


1/4 cup rice


2 cups dry lentils


1 teaspoon ground cumin


1/2 teaspoon salt


1/2 teaspoon black pepper


1 tomato, chopped


6 cups water








Directions:





Cook the onion and garlic over a slow heat in a covered pot until wilted. Add the rice, lentils, and spices and saute for a couple of minutes. Add the tomatoes and saute 1-2 minutes before adding water. Bring to a boil and turn heat down to maintain a simmer for approximately 30 minutes until beans are tender and rice is cooked. Cool slightly and puree in batches in a blender.





Egyptian Red Lentil Soup





5 cup water


1 cup dried red lentils


2 cup chopped onions


2 cup chopped potatoes


8 lrg garlic cloves peeled, left whole


1 tbl canola or other vegetable oil


2 tsp ground cumin


1/2 tsp turmeric


1 tsp salt


1/3 cup chopped fresh cilantro


3 tbl fresh lemon juice


Salt to taste


Freshly-ground black pepper to taste





Method :


Combine water, lentils, onions, potatoes and garlic in soup pot. Cover and bring to boil. Reduce heat and simmer until everything is tender, 15 to 20 minutes. Remove from heat.


In small saucepan on low heat, warm oil until it is hot but not smoking. Add cumin, turmeric and salt; cook, stirring constantly, for 2 to 3 minutes, until cumin is fragrant. Take care not to scorch spices. Set aside for about a minute, or the oil may splatter when added to the soup. Stir slightly cooled spices into soup and add cilantro.


Working in small batches, puree soup in blender until smooth. Add lemon juice. Return soup to pot and reheat gently. Add salt and pepper to taste.


This recipe yields 6 to 8 servings.





Egyptian Lentil Soup





1 cup split red lentils


3 teaspoons cumin seeds, divided


7 tablespoons olive oil, divided


1 large onion, chopped


6 garlic gloves chopped, divided


1 medium potato, peeled and cubed


2 leeks, washed and sliced


2 beets, peeled and cubed


2 1/2 cups chicken stock


Juice of 1 lemon


Salt and freshly ground black pepper to taste


Handful of flat-leaf parsley, chopped





Rinse lentils until water runs clear. Dry-roast cumin seeds in a small pan until they are aromatic; grind them to a powder.





In a large pot, heat 4 tablespoons olive oil. Add onion and 2 garlic cloves. Saut茅 until soft; stir in 2 teaspoons ground cumin.





Add potatoes, leeks and beets, stir well and cover pot. Saut茅 vegetables lightly on low heat until they start to soften. Add red lentils, stock and enough water to cover vegetables well.





Bring to a boil, cover pot and reduce heat. Simmer until lentils are soft and begin to break down, adding water as necessary (lentils soak up a lot of water during cooking). Skim off any foam and discard.





Blend soup in a food processor until smooth; stir in lemon juice and add salt and pepper.





To make garnish, heat remaining 3 tablespoons olive oil in a small pan; saut茅 remaining 4 garlic cloves until light brown. Add remaining ground cumin; saut茅 a few seconds more. Pour a little on to the surface of each serving of soup; top with chopped parsley.





You can choose which recipe works best for you,Good Luck!!! :)

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