(EGYPTIAN RECIPES) RED LENTIL SOUP

 Egyptian cuisine makes great use of vegetables and fruits, legumes, since Egypt’s rich Nile valley and delta produces large quantities of these crops in high quality.

Egyptian cuisine is popularised by dishes such as Ful Medames, Koshari, mashed fava beans, a mixture of lentils, rice, pasta, and other ingredients. Molokheyya, chopped and cooked bush okra with garlic and coriander sauce; and Fetir Meshaltet. Egyptian cuisine shares similarities with foods of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, Shawarma, Kebab, Falafel, Baba Ghannoug, and baklava.

Ingredients

-         1 cup red lentils

-         3 cups water

-         1 carrot. Quartered

-         1 cube chicken bouillon

-         1 teaspoon ground cumin

-         ½ teaspoon sea salt

-         Ground coriander

-         1 roma tomato quartered

-         1 teaspoon cracked black pepper

-        3 cloves garlic, quartered

Method

-         Use 4 cups water, add lentils, tomato, carrot, onion, garlic, and chicken bouillon in a sizeable pot over medium heat.

-         Cook the till vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.

-         Blend the vegetable and lentil mixture with an immersion blender until smooth.

-         Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup. Heat over medium heat until warmed.

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