in Africa, Egypt, Soup Recipes

Egyptian lentil soup

updated

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Ingredients for 4 servings:

  • 500 g lentils, red
  • 2 onions
  • 2 garlic cloves
  • 2 carrots
  • 3 tomatoes
  • 1 small can of tomato paste
  • 1 tbsp sour cream
  • e.g. salt and pepper
  • turmeric
  • 150 g feta cheese, diced
  • n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Finely chop the onions and garlic, and slice the carrots. Sauté the onions and garlic in a saucepan until translucent, add the carrots, and sauté briefly. Add the lentils, pour in water, and cook according to the package instructions. Finely chop the tomatoes and add them to the pan along with the tomato paste. When the lentils are cooked, puree everything with a hand blender, season with sour cream, pepper, salt, and turmeric. Sprinkle with diced feta and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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