Egyptian Lentil Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g lentils, red
- 2 onions)
- 2 cloves garlic)
- 2 carrot (s)
- 3 tomato (s)
- 1 small Can / s tomato paste
- 1 tablespoon sour cream
- salt and pepper
- turmeric
- 150 g feta cheese, finely diced
- water
Print Recipe
Pin Recipe Instructions
- Finely chop the onions and garlic, cut the carrots into slices. Sauté the onion and garlic in a saucepan until translucent, add the carrots and sauté briefly. Add the lentils, add water and cook according to the instructions on the packet.
- Chop the tomatoes and add them to the saucepan with the tomato paste.
- When the lentils are done, puree everything with the hand blender, season with sour cream, pepper, salt and turmeric.
- Sprinkle with diced feta and serve.
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