Egyptian
Shurit Ads (Lentil and Garlic Soup)
Gently simmered lentils, tomatoes and lemon wedge, warmed with cumin, an Egyptian soup. It comes to the table with lemon wedges.
1 hr 5 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 60 min · 65 min total
- medium
- 1
In large saucepan, bring stock to a boil. Add lentils, tomatoes and garlic. Quarter 2 onions- add to lentil mixture.
- 2
Chop remaining onion- set aside. Partially cover pan- simmer 45 minutes or until lentils are tender.
- 3
Melt 1 tablespoon butter in skillet. Add chopped onion- saute until light browned. Press lentil mixture though a sieve- or puree in blender or food processor.
- 4
Reheat in saucepan- season with salt, pepper and cumin. Stir in remaining 1 tablespoon butter.
- 5
Pour into a tureen or serve in individual bowls. Sprinkle sauteed onion over top. Serve with lemon wedges.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
