Egyptian Yellow Lentil Soup

Name: Egyptian Yellow Lentil Soup
Ingredients: canola or olive oil, for cooking; 1 pita bread; 1 lb dried yellow lentils; 1 tomato, chopped; 1 thin-skinned potato, chopped; 1 carrot, peeled and sliced; 1 tsp. salt; 1 large onion, finely chopped; 1 L beef stock or canned beef broth (or vegetable or onion stock for a vegetarian soup); 1 tsp. cumin; 1 Tbsp. chopped fresh parsley or cilantro

AuthorJulie

Yields1 Serving

canola or olive oil, for cooking

1 pita bread

1 lb dried yellow lentils

1 tomato, chopped

1 thin-skinned potato, chopped

1 carrot, peeled and sliced

1 tsp. salt

1 large onion, finely chopped

1 L beef stock or canned beef broth (or vegetable or onion stock for a vegetarian soup)

1 tsp. cumin

1 Tbsp. chopped fresh parsley or cilantro

Brush a bit of oil on the pitas and cut them into strips; spread out on a baking sheet and bake at 350F for about 10 minutes, or until golden. Set aside.

In a large saucepan, cover the lentils with enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to a boil; reduce heat and simmer for 30 minutes, skimming any foam that forms on top. Meanwhile, heat a drizzle of oil in a medium pot set over medium-high heat and sauté the onion for about 8 minutes, or until golden.

Remove the lentil mixture from heat and purée using a hand-held immersion blender or in batches in the regular blender. Add to the onions along with the beef stock and cumin. Bring to a simmer and cook for about 10 minutes, until thickened. Season with salt and pepper to taste and serve immediately, topped with the pita strips and parsley or cilantro.

Categorybeans, soup, vegetarian

Ingredients