A spicy, creamy, comforting soup from Egypt which I found in ” Med” by Claudia Roden. If you like you can serve with a caramalised onion garnish. Instructions for this are at the end of the recipe.
Ingredients
- 1 large onion chopped
- 1 carrot finely chopped
- 4-5 garlic cloves finely chopped
- 3 tbsps olive oil
- 300 g split red lentils
- 2 litres chicken or vegetable stock
- 1 1/2- 2 tsps freshly ground cumin
- 1 1/2 tsps freshly ground coriander
- a good pinch chilli pepper optional
- juice of a l;emon
- salt and black pepper
Servings:
Instructions
- Soften the onion, carrot and garlic in the oil in a large pan over a low heat for about 10 minutes.
- Add the lentils and stock, bring to the boil and skim off the foam that forms at the top, then simmer for 30-40 minutes, until the lentils have disintegarated.
- Stir in the cumin, coriander, chilli ( if using) and lemon juice and season to taste. Simmer for 5 minutes more. If the soup needs thinning- it should not be too thick- add a little water and bring to the boil again. Serve hot.
- To serve with a caramalised onion garnish fry 2 or 3 large sliced onions in 3-4 tbsps olive or sunflower oil, covered, over a low heat for 20-30 minutes, stirring often, until they are very soft.
- Remove the lid, raise the heat to medium and continue cooking, stirring, for about 15 minutes until the onions are really dark brown and caramalised. Add a good tablespoon to each serving of soup.
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