egyptian lentil soup

Name: Egyptian Lentil Soup
Prep time: 45 min
Cook time: 1 h
Yield: 8
Ingredients: 2 cup(s) red lentils (split); 9 cup(s) chicken stock; 2 cup(s) chopped onions; 2 cup(s) potato (cut into bits); 1 1/2 pound(s) lamb stew meat; 1 cup(s) flour for dredging; 1 bunch(es) cilantro (i use cilantro boullion); 8 clove(s) garlic skinned and whole; 2 tablespoon(s) lemon juice; 3 teaspoon(s) salt and pepper; 1 tablespoon(s) cumin; 1/2 teaspoon(s) turmeric, ground

(1 RATING)

35 Pinches 1 Photo

Mark Bury

Crystal River, FL

Updated on Oct 13, 2011

Found this online and tweaked it a little bit.

Rate

prep time 45 Min

cook time 1 Hr

method ---

yield 8-10 serving(s)

Ingredients

2 cups red lentils (split)
9 cups chicken stock
2 cups chopped onions
2 cups potato (cut into bits)
1 1/2 pounds lamb stew meat
1 cup flour for dredging
1 bunch cilantro (i use cilantro boullion)
8 cloves garlic skinned and whole
2 tablespoons lemon juice
3 teaspoons salt and pepper
1 tablespoon cumin
1/2 teaspoon turmeric, ground

How To Make egyptian lentil soup

Step 1

Take your chopped onions and over low heat let them sweat out for about 30min

Step 2

After 30min, put your chicken stock, garlic, potatoes, and lentils into the pot and let it come to a boil and drop the heat.
Step 3

Salt & Pepper your stew meat and dredge in flour. In a bit of oil brown your lamb and then toss that in your pot.
Step 4

combine your cumin, turmeric and salt(1tsp) and toast in a pan with a tablespoon of oil. When it gives off a nice aroma and not scorching, stir it into your soup mix.
Step 5

Cover and let it simmer for about an hour. I like to use my immersion hand blender and smooth out the soup but you don't have to. I let this cook on low for 4 hours.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes