(Egyptian Lentil Soup)
Serves: 6 Preparation time: 1 hour
Wash the lentils in a large sieve or colander set under cold running
water, until the draining water runs clear.
- 2 cups dried, hulled split red lentils
- 2 quarts vegetable stock
- 1 medium sized onion, peeled and quartered
- 1 medium sized tomato, quartered
- 2 tsp. coarsley chopped garlic
- 4 Tb. non-dairy butter (or vegetable oil or olive oil)
- 1 Tb. finely chopped onions
- 2 tsp. ground cumin
- 1 tsp. salt
- freshly ground black pepper
- lemon wedges
In a heavy 4- to 5-quart saucepan, bring stock to a boil over high
Add lentils, quartered onion, tomato and garlic, reduce heat to low
and simmer paritally covered for 45 minutes or until lentils are tender.
Meanwhile, in a small skillet, melt 1 Tb. butter (or oil of your
choice) over moderate heat.
Add chopped onions and, stirring frequently, cook for 10 minutes
until they are soft and deeply browned.
Set aside off the heat.
Stir in cumin, salt and pepper, and taste for seasoning.
Just before serving, stir in the remaining 3 TB. butter (or oil
of your choice).
To serve, ladle the soup into a heated tureen, sprinkle lightly
with reserved browned onions and serve the lemon wedges separately.