Egyptian Lentil Soup

Submitted by lauralie41

"Lentil soups are ingrained in North African cuisine and this quick and simple soup is adapted from a international recipe website. Included in the Zaar World Tour 2005 swap, africa."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 2-4

ingredients

• 1⁄4 cup margarine
• 1 cup celery, chopped
• 1 cup carrot, sliced
• 1⁄2 cup onion, chopped
• 1 cup dried lentils
• 2 garlic cloves, minced
• 1 bay leaf
• 2 cups chicken stock
• 1 tomatoes, peeled and chopped
• 1 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. In a large saucepan melt butter. Add vegetables, garlic and bay leaf, saute until vegetables are tender.
2. Add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. Pour enough water into saucepan to cover.
3. Simmer until lentils are tender, approximately 30 minutes. Pour hot soup into a blender and puree. Serve immediately.

Reviews

[I'mPat]

I made as per recipe and it was 2 very generous and fillings serves for the DM and I, making for a great lunch on this rather chilly day. I blended using a stick blender and used red lentils and served with croutons on top. Thank you Lauralie41, made for Potluck Tag to take to Lainey's Simpley Delicious Lunch Party.

 

[Baby Kato]

We truly enjoyed this delicious dish Lauralie. It was so flavorful and very quick and easy to make. I used all the ingredients listed but did not puree, as we prefer our soups chuncky. What a treat this was, my picky dh loved it. Needless to say, we will be enjoying this often. Thank you so much for sharing. :)

 

[Nasseh]

I made this soup without the celery. (just a personal preference) I did add a some cumin & garlic powder to the soup. Made for NA*ME Tag

 

[Mayas Mama]

This is a good take on a traditional lentil soup. I did add a couple table spoons of ground cumin for a more authentic flavor. I served this soup with toasted pita and lemon wedges.

 

[Sarah_Jayne]

This was such a nice and easy soup. I used red lentils and used a vegetarian chicken flavored stock to keep it a vegetarian dish. I stuck to pretty much the same veggies except that I had a small leek that needed to be used up so I chopped that up and threw it in too. I also used the leaves on my celery stalks which always are nice in soups. I used a can of chopped tomatoes too because I am too lazy to peel a tomato. Reading the previous reviews, I decided to sort of go halfway with the puree and used a hand stick blender to blitz a bit of the soup but still leave some bits chunky. It turned out well and had a thick texture a bit like a chowder. Thank you for a very enjoyable meal. Made for the vegetarian/vegan swap.