Egyptian Red Lentil Soup (Shorbet Ads)
Makes 8 servings
Ingredients
2 TB unsalted butter
1 medium onion, chopped
2 carrots, finely chopped
3 celery ribs, finely chopped
3 garlic cloves, thinly sliced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ancho chile powder
1 lb tomatoes, seeded and diced
2 cups red lentils (14 ounces)
8 cups water
Salt
Plain yogurt, lemon wedges and warm pita, for serving
Directions
In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.
Working in batches, puree the soup (or use a stick/immersion blender and puree in the pot). Season with salt and serve with yogurt, lemon wedges and warm pita.
Recipe courtesy of Food & Wine Annual Cookbook (2013)
Makes 8 servings
Ingredients
2 TB unsalted butter
1 medium onion, chopped
2 carrots, finely chopped
3 celery ribs, finely chopped
3 garlic cloves, thinly sliced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ancho chile powder
1 lb tomatoes, seeded and diced
2 cups red lentils (14 ounces)
8 cups water
Salt
Plain yogurt, lemon wedges and warm pita, for serving
Directions
In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.
Working in batches, puree the soup (or use a stick/immersion blender and puree in the pot). Season with salt and serve with yogurt, lemon wedges and warm pita.
Recipe courtesy of Food & Wine Annual Cookbook (2013)
