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    You are in: Home / Recipes / Egyptian Lentil Soup Recipe
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    Egyptian Lentil Soup

    Egyptian Lentil Soup. Photo by Everlasting_Grey

    1/1 Photo of Egyptian Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    JPeill's Note:

    I found this recipe online and wanted to share it with the RezipeZaar community. This a very tasty soup that is easy to make and our children even ask for seconds.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the lentils in a large sieve or colander set under cold running water, until the draining water runs clear.
    2. 2
      In a heavy 4 to 5 quart saucepan, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.
    3. 3
      Meanwhile, in a small skillet, melt 1 tablespoon of the butter over moderate heat. When the foam begins to subside, add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. Set aside off the heat.
    4. 4
      Puree the soup through a food mill or pour the entire contents of the saucepan into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. Return the soup to the saucepan and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin, salt and pepper, and taste for seasoning. Just before serving, stir in the remaining.
    5. 5
      3 tablespoons of butter.
    6. 6
      To serve, ladle the soup into a heated tureen, sprinkle lightly.
    7. 7
      with the reserved browned onions and serve the lemon wedges separately.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on May 15, 2010

      55

      This was a very easy recipe to make. Love the tasty, yet mild flavors. The lemon completed it to a refreshened, bright, authentic soup. Served with fresh baby spinach which also brightened it nicely. I used brown lentils, but I will use red next time. Honestly, I liked the soup better chunky, so I pureed only half the batch in the blender. It was delicious this way. Thank you for sharing :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Egyptian Lentil Soup

    Serving Size: 1 (418 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 412.2
     
    Calories from Fat 117
    28%
    Total Fat 13.1 g
    20%
    Saturated Fat 6.1 g
    30%
    Cholesterol 29.9 mg
    9%
    Sodium 906.4 mg
    37%
    Total Carbohydrate 50.7 g
    16%
    Dietary Fiber 7.2 g
    29%
    Sugars 5.7 g
    22%
    Protein 24.4 g
    48%

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