Egyptian Red Lentil Soup
3 servings
60 minutes
Egyptian red lentil soup is a comforting dish of Arab cuisine, infused with the aromas of spices and the warmth of home. Its roots trace back to ancient times when Egyptians prepared simple yet nutritious meals from available ingredients. The velvety texture of the soup is achieved through soft lentils, while turmeric and cumin give it a rich, slightly spicy flavor. The creamy note of potato and the light acidity of lemon juice harmoniously complement the overall palette. This soup not only warms and satisfies but is also perfect for a light lunch or dinner. The added fresh cilantro unveils Eastern flavor nuances, making it indispensable on the table for those who appreciate the richness of aromas and simplicity in preparation.
1
Pour water (or broth) into a pot, add lentils, onion (finely chopped), potato (cut into small cubes), and garlic (whole cloves). Cover with a lid and bring to a boil. Then reduce the heat slightly and cook for 15-20 minutes until the lentils and vegetables are ready.
- Red lentils: 1 glass
- Onion: 1 piece
- Potato: 3 pieces
- Garlic: 6 cloves
- Water: 5 glass
2
Pour oil into a small pan and heat it slightly. Then add cumin, turmeric, salt, and pepper. Mix well for about 1 minute. Then add this mixture to the soup.
- Ground caraway: 2 teaspoons
- Turmeric: 1 teaspoon
- Salt: 1 teaspoon
- Ground allspice: to taste
- Vegetable oil: 1 tablespoon
3
Next, add lemon juice and finely chopped cilantro. Let it sit for about 5 minutes.
- Lemon: 1 piece
- Cilantro (coriander leaves): to taste
