LENTIL SOUP
I made Lentil Soup for you the way we make it in Egypt.
- 1 cup yellow lentils (aka red lentils in SA)
- 2 medium carrots, peeled and cubed
- 1 large or 2 medium potatoes, peeled and cubed
- 2 medium tomatoes, skinned and pureed
- 2 medium onions (I use 1 white, 1 red)
- 2 cloves of garlic, cleaned and crushed
- 1 tablespoon tomato paste
- 1 chicken and 1 vegetable stock cube, dissolved in a little warm water
- salt
- pepper
- 7 spices mix *(own mix recipe at the bottom)
- cumin
- croutons, optional or fried Lebanese bread as alternative
Soak lentils in warm water for an hour, rinse properly and put inside a saucepan with half water
Add carrots, potatoes, tomatoes, tomato paste, garlic and stock to lentils (ensure water covers everything).
Add all seasonings and spices to taste.
Put the lid on and cook until the potatoes and carrots are soft.
While above is cooking, fry your onions in a little bit of oil or butter.
When everything is soft, add onions to the lentil soup and cook for another 5 minutes.
Now, you can mash or blend your soup to make it smooth.
If the soup is too thick, you can add more water.
Best served with fried Lebanese bread, bit of fresh lemon juice and a dash of chilli powder.
Recipe posted by Christelle Cairo
Photo: Christelle Cairo
