EGYPTIAN YELLOW LENTIL SOUP

Yellow lentil soup is one of the easiest ways to enjoy lentils it represents a delightful fiber-rich meal in a bowl.

Ingredients

           -         1 medium tomato, chopped

           -         1 thin-skinned potato (like Yukon gold), cut into a small dice

           -        1 carrot, peeled, cut in a small dice

           -         2 tablespoons olive oil

           -         1 teaspoon ground turmeric

           -         1 tablespoon chopped fresh parsley or cilantro

           -         2 cups dried orange split lentils

           -         8 cups low sodium stock, as needed

           -         1 large onion, finely chopped

           -         1 teaspoon ground cumin

           -         Salt and pepper, to taste

Method

    -          In a sizeable saucepan, cover the lentils with 4 cups of stock. Add tomato, carrot, potato and salt bring to boil.

    -          Reduce heat and simmer for 30 minutes, skimming any foam that forms on top.

    -            Heat oil in a low pot over medium heat. Add the onion and sauté for about 2 minutes, then turn the heat to low and cook until golden and caramelized, about 6 minutes. The onions should not be burnt. Stir in the cumin and turmeric, cook 1 minute. Set aside.

    -          Remove the lentil mixture from heat and purée using a hand-held immersion blender or in batches in the regular blender. Add to the onions and spices along with the 3 cups stock, if you prefer a thicker soup, add less.

    -         Bring soup to a simmer and cook for about 8 minutes until thickened. Season to taste with salt and pepper.

Serve  topped with the pita chips and parsley or cilantro.

Keep visiting this site (blog) and send us your comments. You can also advertise your product/service and reach thousands of food lovers daily.

  Enq.----08141541965,08033460064, 07017313323.