Egyptian Yellow Lentil Soup with Crunchy Bread

Egyptian Yellow Lentil Soup with Bread

The recipe that we all hated when we were kids but knew its beneficiaries when we grew up and became our most significant source of warmness in winter. At first sight, you might feel that it is the same of what you do, but the flavor levels of this homemade recipe will impress you in the coldest night.

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  • Servings: 4-6
  • Difficulty: Super Easy
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Ingredients

  • 2 cups dry yellow lentils
  • 2 onion, chopped
  • 1/2 head garlic, minced
  • 1 (14.5 ounces) can crushed tomatoes
    • 2 carrots, chopped
    • 1 teaspoon salt. Or to taste
    • 1/2 teaspoon ground black pepper. Or to taste
    • 1 tbs Cumin. Or to taste

For texture:

  • A pinch of salt
  • 1 onion, diced
  • 1 head garlic, diced
  • 2 tbs of butter
  • 1 tbs of oil

For Serving:

  • 4 pita bread, sliced and toasted in the oven over parchment paper
  • Thinly sliced red onions

Steps

1.

In a large soup pot, heat oil over medium heat. Add onions and carrots; cook and stir until onion is tender. Stir in garlic, salt, cumin, and pepper; cook for 2 minutes. Stir in lentils, and add tomatoes and water till you cover it all. Bring to a boil. Reduce heat to medium-low, and simmer for at least 40 minutes. When all is tender, blend it with a hand blender in the same pot until it becomes creamy.

2.

For texture: In a skillet, stir the garlic and onion in the butter and oil until it’s golden brown; add it to the lentils creamy mixture. This will give the soup the texture and aroma needed, cook them together for about 2 minutes or until it boils. Serve with thinly sliced red onions and toasted bread. Dip and eat with a spoon under a cover in front of your favorite Nora Ephron film.

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