The flavor levels of this homemade recipe will impress you in the coldest night.
2cupsdry yellow lentils
½head garlic, minced
1(14.5 ounces) crushed tomatoes can
1tbsp salt, or to taste
½tspground black pepper, or to taste
1medium onion, diced
1head garlic, diced
44 pita bread, sliced and toasted in the oven over parchment paper
2thinly 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.
Egyptian Yellow Lentil Soup with Crunchy Bread Fashion Paradoxes