Soups
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The Quirky Foodster Team
Ingredients
- 300 g (1.5 cups) Red split lentils
- 1 medium Onion, chopped
- 1 medium Carrot, chopped
- 2 cloves Garlic cloves, minced
- 1 tsp Ground cumin
- 1.2 liters (5 cups) Vegetable stock
- 2 tbsp Olive oil
- 4 Lemon wedges, to serve
Method
- Heat the olive oil in a saucepan and sauté the onion and carrot for 5 minutes until softened.
- Add the garlic and cumin and cook for 1 minute until fragrant.
- Stir in the red lentils and vegetable stock, bring to a boil, then reduce to a simmer.
- Cook for 25 minutes until the lentils and carrot are completely soft.
- Blend the soup until smooth, adding extra water if it is too thick.
- Serve hot with a wedge of lemon on the side.
Introduction: This velvety red lentil soup is one of the most common starters in Egyptian households, prized for being simple, warming and inexpensive, often brightened at the table with a squeeze of lemon.
Cultural Background: This velvety red lentil soup is one of the most common starters in Egyptian households, prized for being simple, warming and inexpensive, often brightened at the table with a squeeze of lemon.
Tips: – Blending briefly before all the lentils are broken down keeps a little pleasant texture if preferred. A dash of cumin toasted in oil and drizzled on top just before serving boosts the aroma.
Variations: – Some versions add a spoonful of tomato paste for extra depth. Crispy fried onions or croutons are a popular garnish. Naturally vegan as written.
Storage: Refrigerate for up to 4 days; the soup will thicken as it cools.
Reheating: Reheat gently on the stovetop, thinning with a little water or stock as needed.
Nutrition: Calories: 220 kcal | Protein: 12 g | Carbs: 32 g | Fat: 6 g | Fiber: 9 g
FAQs:
Q: Can I make this soup ahead?
A: Yes, it keeps and reheats very well, and the flavour deepens overnight.
Q: Do I need to blend it smooth?
A: No, some households prefer a chunkier texture; blend only partially if you like.
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