recipes
Egyptian red lentil soup (Shorbet)
Serves: 4
Ingredients
- 25g butter
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1 large carrot, diced
- 2 celery sticks, diced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp chilli powder (optional)
- 4 tomatoes, cleaned and diced
- 150g red lentils, soaked in water (Lamb Brand)
- 800ml vegetable stock
- Salt
- You will also need plain yogurt, lemon wedges and pitta for serving
Method
Heat the butter in medium pot and add in the onion, carrots, celery and garlic and sauté for 5 minutes to soften. Add in the cumin, coriander and chilli powder and cook until fragrant for 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add in the soaked lentils, 800ml vegetable stock and season with salt. Simmer over moderately low heat until the lentils are very soft for approximately 30 minutes. When ready, cool slightly before pureeing the soup in a liquidizer. Serve the Egyptian lentil soup drizzled with yogurt and lemon wedges and warm pita bread croutons.
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