Egyptian lentil soup ?

Post by **Aysha25** » Thu Oct 30, 2008 11:08 am

I am not much of a fan for soup but I had lentil soup in a place whilst in Hurgadah and it was so yummy! it also had small bits of biscuit or crutons init not sure what it was

does anyone know how to make lentil soup?

Aysha xx

Post by **BBLUX** » Thu Oct 30, 2008 4:23 pm

Post by **Mimimay** » Thu Oct 30, 2008 5:32 pm

I used to live on Lentil soup when I lived in Luxor

And tomato soup

CHEAP

Post by **jewel** » Thu Oct 30, 2008 5:39 pm

I used to live on Lentil soup when I lived in Luxor And tomato soup CHEAP

Or "cheep"?

Post by **BBLUX** » Thu Oct 30, 2008 5:40 pm

It takes a lot to beat a really good bowl of Lentil soup, lemon and a chunk of Aish baladi (sun bread round here)

Now as we have not yet had dinner and I'm hungry that really didn't help one bit

Post by **Maggy** » Thu Oct 30, 2008 6:14 pm

Can't you give us the recipe BB? our mouths are watering.

Post by **Countessa** » Thu Oct 30, 2008 8:30 pm

C'mon BB give us your recipe!! I'll show you mine if you show me yours!!

Egyptian Lentil Soup:

2 onions, quartered
2 cloves of garlic
2 or 3 cups of lentils
1 stock cube

Bring the water to the boil and add the stock cube, lentils, onion and garlic. (The water should be around 2/3 of the pot). Simmer until reduced and thick soup consistency (obviously!). Then whizz in a blender until smooth.

Then, finely chop 1 onion and fry it in simna until it's darkish brown - add to the lentils.

Season to taste and then serve in a bowl with a sprinkling of cumin on top. Serve with fresh baladi bread and a squeeze of lemon.

Post by **BBLUX** » Thu Oct 30, 2008 9:10 pm

Similar ingredients but we fry the onions and garlic first to get them nicely browned. We use vegetable water from cooking previous days dinner and a stock cube. We add the cumin during the cooking phase and salt and pepper to taste. Sometimes we put a couple of tomatoes in as well.

We often bung the whole lot in our slow cooker once it has been brought to the inital boil. It then festers in there for 4 or 5 hours before it is cooled blended and then heated and served with bread and a half lemon.

We make ours quite spicy with the cumin but that is just our preference.

Post by **Jane Akshar** » Thu Oct 30, 2008 9:40 pm

I make my own stock but otherwise I follow Barry's recipe. I like it spicy

Post by **Aysha25** » Fri Oct 31, 2008 12:45 pm

Countessa

Thanks I will try that this weekend as I am making lahmacun (turkish pizza) think it will go good together

Post by **Amin** » Fri Oct 31, 2008 1:55 pm

I fry slices of fresh ginger (un peeled as you remove after cooking) choped garlic, an onion and a couple of slices of lemon for a few minutes then add the red lentils and stock along with salt, black pepper and a good pinch of paprika. When its cooked I remove the lemon slices and ginger and chop a green chilli up and fry it lightly then add to the soup.

Post by **BBLUX** » Fri Oct 31, 2008 2:41 pm

Now that is spicy Amin

Post by **Amin** » Fri Oct 31, 2008 4:20 pm

Oh we like all things hot and spicy in our household!!

Post by **TONY** » Fri Oct 31, 2008 8:18 pm

During Ramadan I ate breakfast most days at my Egyptian family house. I love lentil soup or Adis as its called. I was informed that Adis will not be served this year as the price of Lentils has shot right up in the last few months.

Tony
Karnak

Post by **Mimimay** » Sat Nov 01, 2008 11:04 am

Same as everything in Luxor Tony isn't it

It's really terrible how the prices have risen, very worrying.

Post by **Damro11** » Sun Nov 02, 2008 6:49 pm

yes just boil tel done rinse blend semmer