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Friday, 25 March 2011
Saturday, 19 March 2011
Egyptian Lentil Soup with Garlic Croutons
by Ameirah Abou-Azama
Prep Time: 10 min
Cook Time: 1 hour
Keywords: soup/stew appetizer entree low-carb vegan vegetarian Lentil Egyptian winter
Ingredients (8-10 servings)
- 250 gm Dry yellow lentils (approx. half a bag of any brand)
- 2 Liters Chicken or Vegetable stock
- 1 Large Zucchini
- 1 Large Onion
- 1 Large Tomato
- 1 Medium sized Potato
- 1 Large Carrot
- 2 Garlic Cloves
- ½ tsp Cumin
- 2 Tbsp Olive Oil or Butter (Optional)
- Salt and pepper to taste
- ½ cup Chopped fresh parsley
- Lemon or lime cut into wedges
- 4 Balady bread or brown pita bread
- 5 cloves garlic, crushed
- 4 Tbsp Olive Oil
I love having croutons with my lentil soup. My favorite are the Balady bread garlic ones. Better than chips!
Cut with a bread knife about 4 Balady bread into squares. In a pan, drizzle olive oil over the bread pieces, mixing it with your hands, separating the pieces. Add freshly crushed garlic (or powder for you lazy people), salt, and paprika or chili powder. Mix well, put in oven for about 10 mins on a high setting, or until crunchy.Soup Preparation
Wash lentils, and wash & peel vegetables.
Chop vegetables in halves, keeping them in large pieces.
Bring stock to a boil, adding in pepper and cumin.
Add in lentils and vegetables.
Leave for about 40 mins, or until vegetables are very soft.
Add water whenever needed.
Take off heat, allowing soup to cool for 5 mins, and then puree the mixture with a hand blender.
Add salt to taste.
I always like to add in a handful of the chopped parsley to the pot in the end, it adds a fresh taste. You can opt to just use it as a garnish.
Serve with croutons and lemon wedges.
|Ready to Eat!|