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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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or Soupe de Lentille or Red Lentil Soup an Egyptian recipe from Sephardic Cooking by Copeland Marks Ingredients:
1/2 lb red lentil |
5 cups water |
1 small onion, left whole |
1 small potato, peeled, halved |
6 sprigs fresh coriander |
1 tablespoon corn oil |
4 garlic cloves, mashed, using mortar and pestle |
1 teaspoon salt |
1/4 teaspoon ground cumin |
1/8 teaspoon ground turmeric |
Directions:
1. Rinse lentils and soak for 1 hour; drain.
2. Put lentils, water, onion, potato, and coriander in a pan and bring to a boil.
3. Reduce heat to low and cook, covered, for 1/2 hour.
4. Process the mixture until smooth then return it to the pan.
5. Heat oil in a skillet and add garlic, salt, cumin, and turmeric.
6. Stir-fry over moderate heat for 3 minutes.
7. Add this to the soup.
8. Bring to a boil and simmer over low heat for 15 minutes.
9. Serve hot with toasted bread croutons or dry toasted pita.
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