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.
Egyptian Yellow Lentil Soup with Crunchy BreadLeave a Review Print Recipe
The flavor levels of this homemade recipe will impress you in the coldest night.
- 2 cups dry yellow lentils
- 2 onions, chopped
- ½ head garlic, minced
- 1 (14.5 ounces) crushed tomatoes can
- 2 carrots, chopped
- 1 tbsp salt, or to taste
- ½ tsp ground black pepper, or to taste
- 1 tbsp cumin
- 1 tsp salt
- 1 medium onion, diced
- 1 head garlic, diced
- 2 tbsp butter, melted
- 1 tbsp oil
- 4 4 pita bread, sliced and toasted in the oven over parchment paper
- 2 thinly sliced red onions
- 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.
- 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.