Ingredients
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1
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2
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1
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1
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1
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1
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2
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1
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1
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3
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1
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1
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Directions
Egyptian Yellow Lentil Soup, This recipe is adapted from Magda el-Mehdawy’s book My Egyptian Grandmother’s Kitchen Lentils are a very ancient food staple, and have been the basis of diets in the Middle East for millennia To perk up the flavor of this soup, cooks often add a spritz of lemon juice to each serving at the last minute Note: Ghee is available at Middle Eastern markets Yellow lentils are actually orange when you buy them in the package, but they quickly turn yellow when cooked Unlike brown lentils, they take very little time to cook The amount of cumin can be adjusted to taste, Very nice I rarely buy the orange lentils but I actually had some on hand This was a nice way to use them as usually they disappear in rice or other things when you cook them I made this for DH for his lunch today and topped with a bit of yogurt Made for ZWT6 for Looney Spoon Phoodies
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Steps
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1
Done
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In Large Skillet Over Medium Heat, Heat Ghee. Working in Batches of 6, Saut Pita Pieces Until Crisp, About 4 Minutes Per Side. Drain on Paper Towels and Set Aside. |
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2
Done
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Wash Lentils Well in Several Changes of Water Until Water Runs Clear. Drain. in Large Saucepan, Combine Lentils and Enough Water to Cover by 2 Inches. Add Tomato, Potato, Carrot, and Salt and Bring to Boil. Cover and Simmer 30 Minutes, Skimming Any Foam That Forms on Top. |
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3
Done
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Remove from Heat. Strain, Reserving Cooking Liquid. in Blender, Pure Solids, Adding Enough Reserved Liquid to Make Mixture Smooth. Set Aside. |
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4
Done
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in Medium Pot Over Moderately High Heat, Heat Corn Oil. Add Onion and Saut Until Golden, About 10 Minutes. Add Pured Lentils, Beef Stock, and Cumin. Simmer Until Soup Thickens, About 10 Minutes. Season With Salt and Pepper to Taste. |
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5
Done
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Ladle Soup Into Bowls and Sprinkle With Chopped Parsley. Serve With Fried Bread Wedges. |
