Egyptian Lentil Soup

Lina Al-SabahChef

Ingredients

• 1 1/2 cups red lentils, well washed and drained
  1.5 cup
• 1 cup vermicelli
  1 cup
• 1 large potato, peeled and cut into large cubes
  1 piece
• 2 medium carrots, cut into large cubes
  2 piece
• 1 medium onion, peeled and quartered
  1 piece
• 5 cloves of garlic, peeled
  5 clove
• Cumin and salt to taste
  0
• 4 tablespoons corn oil
  4 tablespoon
• 5 cups of water or broth
  5 cup

Steps

1. 1

   Add the potatoes, carrots, tomatoes, onion, garlic, and lentils to a large pot over heat with 2 cups of water or broth.

   Required Tools:

   Pot

   10 min
2. 2

   When the ingredients are cooked, blend them with a hand blender or regular blender until the mixture is smooth and well combined.

   Required Tools:

   Blender

   5 min
3. 3

   Return the mixture to the pot over low heat, add salt, cumin, and 3 cups of water or broth, and stir continuously without covering the pot.

   Required Tools:

   Pot

   10 min
4. 4

   In a frying pan over heat, add 4 tablespoons of corn oil and the vermicelli, and stir until golden brown, then immediately add it to the lentil soup on the heat.

   Required Tools:

   Frying Pan

   5 min
5. 5

   Stir occasionally to prevent the mixture from sticking to the bottom of the pot and burning, and wait while stirring until the vermicelli is cooked and served.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags