egyptian lentil soup

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lentils, leeks, potatoes, beets; cumin, oil, lemon ....

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Egyptian Lentil Soup

 

Recipe By :Chris and Carolyn Caldicott (2001)

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 cup red split lentils

3 teaspoons cumin seed -- divided use

FOR THE SOUP:

2 teaspoons ground roasted cumin -- for the soup

1/4 cup olive oil -- for sauteing

1 large onion -- chopped

2 garlic cloves -- chopped

1 medium potato -- peeled and cubed

2 leeks -- washed and sliced

2 beets -- peeled and cubed

2 1/2 cups soup stock -- see comment

1 lemon -- juiced

salt and freshly ground black pepper

FOR THE GARNISH:

3 tablespoons olive oil

4 garlic cloves -- chopped

ground roasted cumin seed

fresh flat-leaf parsley -- a handful

 

1. Rinse the lentils until the water runs clear. Dry-roast the cumin seed for

both the soup and the garnish in a small pan until they are aromatic, then grind

them to a powder.

 

2. In a large pot, heat the oil for sauteing. Add onion and garlic. Saute until

soft, then stir in the measure of ground cumin for the soup.

 

3. Now add the potatoes, leeks and beets, stir well, and cover the pot. Saute

the vegetables lightly on low heat until they start to soften. Add the red

lentils, the stock and enough water to cover the vegetables well.

 

4. Bring to a boil, cover the pot and reduce the heat. Simmer until the lentils

are soft and begin to break down, adding water as necessary (lentils soak up a

lot of water during cooking.) Scoop off any foam and discard it.

 

5. Blend the soup in a food processor until smooth, stir in the lemon juice and

add salt and pepper to taste.

 

6. TO MAKE THE GARNISH: heat oil for garnish saute in a small pan and saute the

remaining garlic until light brown. Add the rest of the ground cumin and saute

for a further few second. Pour a little on to the surface of each serving of

soup and top with chopped parsley.

 

[COMMENT: Chicken stock is listed.]

 

Description:

" Red lentils, cumin, potatoes, leeks and beets "

Cuisine:

" Middle East "

Source:

" Spice Routes: Recipes and Lore (Soma) "

Copyright:

" 2001 Frances Lincoln Ltd "

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Per Serving (excluding unknown items): 466 Calories; 25g Fat (45.9% calories

from fat); 16g Protein; 49g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol;

52mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit;

5 Fat.

 

NOTES : Served to the authors on the boat from Luxor to Aswan, where the " cooks

on board came up with some above-average versions of the Egyptian staples... "

This soup was one of their favorites.

 

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

 

 

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