Time: 1 hour Serves: 8 as an appetizer Ingredients for Egyptian Red Lentil Soup 4 tablespoons unsalted butter 1 medium white onion, chopped 3 carrots, chopped 3 celery ribs, chopped 4 garlic cloves, minced 3 vine riped tomatoes, skinned, seeded **see note 1 teaspoon ground cumin 1/2 teaspoon ground coriander 3/4 teaspoon ancho chile powder 2 cups red lentils 1 teaspoon fine sea salt 2 lemons, wedged 1 cup of prepared tzatziki (or plain Greek yogurt) 1. In dutch oven, melt the butter. Add onion, carrots, celery and garlic. Saute over medium heat, stirring as necessary until ingredients soften, approximately 10 minutes. Add cumin, coriander and chili powder, cook until fragrant, 3 minutes. Add tomatoes and cook just until softened, 2 minutes. 2. Add lentils, 8 cups of water and fine sea salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes, stirring 2-3 times throughout the process. The lentils have a tendency to stick in clumps, so you need to break them apart. Let sit 10 minutes before you go to the next step. 3. Using a stick blender, puree the mixture directly in the Dutch oven. If you do not have a stick blender, transfer to a food processor and puree. Return to Dutch oven. Continue to heat for 5 minutes. 4. Serve in a small soup bowl with a dollop of cold tzatziki in the center and fresh lemon wedges. Squeeze lemon juice onto soup right before eating. Enjoy your Egyptian Red Lentil Soup!
Posted on: Tue, 18 Jun 2013 16:19:48 +0000
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