16 February 2014

Egyptian Lentil Soup

Ingredients (4 servings):
  • 2 tbsp olive oil,
  • 1 bigger (or 2 smaller) onion, cut into small cubes,
  • 2 cloves garlic, smashed,
  • 1 tsp cummin,
  • 1 tsp turmeric,
  • 2 middle-sized carrots, cut into small cubes,
  • 1 large potato, cut into small cubes,
  • 500 g red lentil,
  • 1.5 l hot vegetable stock or water,
  • sea salt,
  • chili,
  • black pepper.
  1. Heat the oil in a big enough pot, add the onion and stir-fry until it starts to caramelize.
  2. Add the garlic, cummin, turmeric and stir fry for a minute.
  3. Add the rest of the ingredients: vegetables and lentil. Pour the stock or water over, add salt and chilli.
  4. Bring to boil and then turn the heat down and simmer for 15--20 minutes, until the lentil is soft.
  5. Using an immersion blender, purée the soup, season with salt and black pepper.
  6. Serve with cilantro on top.
Source: http://kitchenette.cz/clanek/152-egyptska-cockova-polevka (czech)

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