Egyptian Lentil Soup

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from: _From the Lands of Figs and Olives_

 

 

* Exported from MasterCook *

 

Egyptian Lentil Soup (Shawrbat 'Adas Misriya)

 

Recipe By :Habeeb Salloum and James Peters

Serving Size : 4 Preparation Time :0:00

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups vegetable stock

1 cup split brown lentils -- washed and drained

2 large onions -- diced

2 medium tomatoes -- diced

4 garlic cloves -- minced

4 tablespoons canola oil

2 teaspoons cumin

salt and pepper -- to taste

4 teaspoons lemon juice

 

Bring the stock to a boil. Add the lentils, two-thirds of the onions, the

tomatoes, and garlic and return to a boil. Reduce the heat and simmer until the

lentils are tender.

 

While the lentils are cooking, heat oil in a frying pan. Fry the remaining

onions over medium heat, stirring frequently until golden brown. Set aside.

 

Puree the lentil mixture in a blender, then return to the pot and reheat,

stirring constantly. Add the cumin, salt, and pepper; season to taste.

 

Just before serving, stir in the remaining 3 tablespoons of oil. Place the soup

into 4 soup bowls and add 1 teaspoon of lemon juice to each bowl; stir, then top

with the reserved fried onions.

 

Cuisine:

" Middle Eastern "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 529 Calories; 19g Fat (32.1% calories

from fat); 22g Protein; 70g Carbohydrate; 20g Dietary Fiber; 3mg Cholesterol;

2047mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 4 Fat.

 

NOTES : In Egypt, from the days of the Pharaohs until the present time, lentil

soup has been on the menu. Further, the Qur'an mentions that one of the food

which the Jews in Sinai asked Moses to provide was lentils. The following

lentil soup recipe could possible have been made, with the exception of the

tomato--a New World discovery--in the same fashion at the time of Moses and the

Pharaohs.

 

Variation:

For a Bahraini version, omit the fried onion garnish and do not puree the

lentils. Add 1/4 cup broken vermicelli, 1/2 teaspoon ground coriander, and a

pinch of cayenne toward the end of the cooking time and cook until the noodles

are done.

Nutr. Assoc. : 0 903920 0 0 0 0 0 0 0