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Lentil and Garlic Soup (Shurit Ads)
Kjell Wooding | 2003-06-02- Ethnicity:
- Egypt
- Category:
- Soup
- Yield:
- 6 servings
Description
This was a recipe we tried for an Egypt-themed dinner night.
Ingredients
- 7 cups Chicken stock
- 2 cups Dry lentils
- 2 Tomatoes, peeled and quartered
- 4 Garlic cloves, chopped
- 3 Onions
- 2 tbsp Butter
- 1 tsp Salt
- 1 pinch Pepper, black
- 2 tsp Cumin, ground
- Lemon wedges
Procedure
In large saucepan, bring stock to a boil. Add lentils, tomatoes and garlic. Quarter 2 onions and add to lentil mixture. Chop the remaining onion and set aside. Partially cover pan, and simmer for 45 minutes or until lentils are tender.
Melt 1 tablespoon butter in skillet. Add chopped onion and sauté until light browned.
Puree lentil mixture in a blender (or food processor). Reheat in saucepan, seasoning with salt, pepper and cumin. Stir in remaining 11 tablespoon butter. Pour into a tureen or serve in individual bowls. Sprinkle sautéed onion over top. Serve with lemon wedges.