Moosewood: Egyptian Red Lentil Soup

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* Exported from MasterCook *

 

Egyptian Red Lentil Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 76

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups water

1 cup dried red lentils

2 cups chopped onions

2 cups chopped potatoes

8 large garlic cloves -- peeled

and left whole

1 tablespoon canola or other vegetable oil

2 teaspoons ground cumin

1/2 teaspoon turmeric

1 teaspoon salt

1/3 cup chopped fresh cilantro

3 tablespoons fresh lemon juice

salt and ground black pepper -- to taste

 

Serves 6 To 8. Yields 8 1/2 Cups. Total Time: 50 To 55 Minutes

 

We developed this simple-to-prepare soup for a " North African night " at

Moosewood, based on the descriptions of red lentil soups enjoyed in Egypt

by Moosewood workers Robin Wichman and Tricia Hackett. Ancient Egyptians

believed that lentils promote generosity, enlightenment, and the capacity

to forgive. While we don't know about all that, we do know that this

lentil soup is surely restorative and a delight to the senses.

 

Red lentils turn a rich golden color when cooked - which may come as a

surprise the first time you use them. This soup will be a greenish-gold

once the fresh cilantro is blended in.

 

Combine the water, lentils, onions, potatoes, and garlic in a soup pot,

cover, and bring to a boil. Reduce the heat and simmer until everything is

tender, 15 to 20 minutes. Remove from the heat.

 

In a small saucepan on low heat, warm the oil until it is hot but not

smoking. Add the cumin, turmeric, and salt and cook, stirring constantly

for 2 to 3 minutes, until the cumin is fragrant. Take care not to scorch

the spices. Set aside for about a minute or the oil may splatter when

added to the soup. Stir the slightly cooled spices into the soup and add

the cilantro.

 

Working in small batches, puree the soup in a blender until smooth. Add

the lemon juice. Return the soup to the pot and reheat gently. Add salt

and pepper to taste.

 

Per 8-Ounce Serving: 140 Calories, 7.6 G Protein, 2.3 G Fat. 23.8 G

Carbohydrates. 0.5 G Saturated Fatty Acids, 0 MG Cholesterol, 326 MG

Sodium, 8.1 G Total Dietary Fiber

 

 

 

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