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Egyptian Red Lentil Soup

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Monday, 14 January 2013 08:44


  • 2 tablespoons butter or olive oil
  • 1 medium onion, chopped
  • 2 carrots, finely chopped
  • 1/2 red pepper chopped
  • 3 celery ribs, finely chopped
  • 3 - 4 garlic cloves,chopped
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1 pound tomatoes, seeded and diced
  • 2 cups red lentils (14 ounces)
  • 8 cups chicken or vegetable stock
  • Salt and pepper to taste


  • In a large pot, heat the butter or olive oil. Add the onion, carrots, red pepper, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes.
  • Add the spices and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes.
  • Add the lentils and chicken or vegetable stock and season with salt and pepper. Simmer over moderately low heat until the lentils are very soft, 30 minutes.
  • Working in batches, puree the soup in a blender. Return to the pot to keep hot. Serve hot with yogurt or sour cream, warm pitas or tortilla chips, or whatever you like.

Scott Pollacek - about me


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