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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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An Egyptian recipe from Extending the Table cookbook. Also known as Shorbet Addis. Ingredients:
2 carrots |
1 green pepper |
1 onion |
2 tomatoes or 1 (8 ounce) can tomato sauce |
5 -8 garlic cloves, peeled and left whole |
1 1/2 cups orange lentils |
5 -6 cups water |
1 chicken bouillon cube |
2 teaspoons ground cumin |
1 1/2 teaspoons salt |
1/4-1 1/2 teaspoon cayenne pepper |
1/2 cup onion, chopped |
1 tablespoon oil |
Directions:
1. Chop vegetables into large chunks.
2. Put vegetables in a large soup pot with garlic, lentils, water and bouillon cube.
3. Cover and boil 20-30 minutes without stirring.
4. Cool slightly and puree in batches in a blender.
5. Return puree to the pot and add cumin, salt and cayenne pepper.
6. Simmer 10 minutes, stirring occasionally to blend flavors.
7. In a separate pan, fry chopped onion in 1 tablespoon oil until golden brown.
8. Float onions on top of soup.
9. Hint: Serve with wedges of lemon to bring out flavor.
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