Egyptian Red Lentil Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g lentils, red
- 2 large onions, finely chopped
- 3 clove (s) garlic, crushed
- 1 carrot (s), finely chopped
- 1 large tomato (s)
- 1 cube broth
- 2 teaspoons, leveled cumin
- 1 ½ teaspoon, leveled coriander
- 2 teaspoons, leveled salt
- 4 tablespoon olive oil
- 1 pinch (s) pepper
- 1 liter water
- 0.5 ½ lemon (s), the juice from it
- 0.5 ½ cup crème fraîche
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a saucepan. Peel the tomato and cut into small pieces.
- Put the onions and carrots finely chopped into the saucepan. After 5 minutes add the chopped tomato and the crushed garlic cloves and sweat for another 3 to 5 minutes. Put the water in the pot. When the water boils add the stock cube, salt and lentils. Let the whole thing simmer for half an hour while stirring regularly (add a little water if necessary - the soup must not get too thick).
- Then let the soup cool down a bit and then strain it through a fine sieve. Finally, season with the cumin and coriander, depending on your taste, a pinch of pepper (but also tastes good without), the lemon juice and, if necessary, more salt and / or vegetable stock or stock cubes. You should taste the cumin very clearly. Finally stir in the crème fraiche.
- This lentil soup is wonderfully warm from the inside on cold days.
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