Recipe provided by Executive Chef Sherif Elkhyati
Traditional Egyptian soup and a great way to enjoy lentils. Comfort, smooth, creamy with a nice sunny color, healthy with a citrus spicy flavor and quick to make.
Ingredients:
- 3 cups of red lentil
- 1 tomato, rough cut
- 1 medium onion, chopped
- 2 carrots, chopped
- 2-3 cloves garlic
- 1 large potato, peeled & cut in 1” cubes
- 1 1/2- 2 qts of chicken broth (can substitute vegetable broth)
- salt & pepper, to taste
- cumin, to taste
- 3 tsp fresh lemon juice
- 1 oz butter, unsalted
- croutons (optional)
Directions:
- In large pot add broth, lentils, onion, potatoes, carrot and garlic. Bring to boil.
- Lower heat and simmer 20-25 minutes until potatoes are cooked and lentils are tender.
- Remove from heat. Use blender to blend soup in small batches until smooth. If too thick can thin with broth.
- Return to pot, add butter, salt, pepper, cumin and lemon juice. Stir well to incorporate flavor and butter is melted.
- Serve and garnish with croutons.
