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Egyptian Lentil Soup

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Ingredients

Adjust Servings:
1/4 cup margarine
1 cup celery, chopped
1 cup carrot, sliced
1/2 cup onion, chopped
1 cup dried lentils
2 garlic cloves, minced
1 bay leaf
2 cups chicken stock
1 tomatoes, peeled and chopped
1 teaspoon salt

Nutritional information

690.1
Calories
242 g
Calories From Fat
27 g
Total Fat
5 g
Saturated Fat
7.2 mg
Cholesterol
1860.8 mg
Sodium
80.6 g
Carbs
33 g
Dietary Fiber
12.5 g
Sugars
33 g
Protein
293 g
Serving Size

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Egyptian Lentil Soup

Features:
    Cuisine:

    Lentil soups are ingrained in North African cuisine and this quick and simple soup is adapted from a international recipe website. Included in the Zaar World Tour 2005 swap, africa.

    • 80 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Egyptian Lentil Soup, Lentil soups are ingrained in North African cuisine and this quick and simple soup is adapted from a international recipe website. Included in the Zaar World Tour 2005 swap, africa., I made as per recipe and it was 2 very generous and fillings serves for the DM and I, making for a great lunch on this rather chilly day. I blended using a stick blender and used red lentils and served with croutons on top. Thank you Lauralie41, made for Potluck Tag to take to Lainey’s Simpley Delicious Lunch Party.


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    Steps

    1
    Done

    In a Large Saucepan Melt Butter. Add Vegetables, Garlic and Bay Leaf, Saute Until Vegetables Are Tender.

    2
    Done

    Add Lentils, Chicken Stock, Tomato, Salt and Pepper to Vegetable Mixture. Pour Enough Water Into Saucepan to Cover.

    3
    Done

    Simmer Until Lentils Are Tender, Approximately 30 Minutes. Pour Hot Soup Into a Blender and Puree. Serve Immediately.

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    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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