This Egyptian red lentil soup was featured in the latest Food & Wine magazine. As soon as I laid eyes on the recipe, dinner decision was made.
What a wonderful meal it turned out to be. I loved the addition of the cumin, coriander and ancho chile, it adds a totally different flavor combination to your traditional red lentil soup.
This Egyptian red lentil soup is also very quick and easy to assemble. It became an instant keeper to my recipe repertoire. Give it a try- I am convinced you will love it, too!
|Red Lentil Soup Egyptian Style||
- 2 Tablespoons butter, unsalted
- 1 white medium onion, chopped
- 2 carrots, copped finely
- 2 celery ribs, chopped finely (I used leeks)
- 3 garlic gloves, chopped
- 1 teaspoon cumin, ground
- ½ teaspoon coriander, ground
- ½ teaspoon ancho chile powder
- 1 pound ( 453 g) tomatoes, seeded and diced (I used organic canned diced tomatoes)
- 2 cups ( 14 ounces or 396 g) red lentils
- 8 cups water
- lemon wedges
- warm pita ( I used organic flour tortillas)
- Melt the butter in a big soup pot on medium heat and add the vegetables (onion, carrots, celery, garlic). Cook until softened for about 5 minutes.
- Add the spices ( cumin, coriander, ancho chile) to the veggie mixture and cook for another few minutes until fragrant.
- Add the tomatoes and let them cook for two minutes.
- Add the lentils and water, season salt and cook the soup over lower heat for about 30 minutes or until the lentils are very soft.
- Puree your soup with a stick blender. Add some more salt to taste and serve with yogurt, lemon wedges and warm pita.
Adapted from my copy of the Food & Wine magazine issue Feb. 2012.