Egyptian Red Lentil Soup

FW Egyptian Red Lentil Soup

One of our favorite restaurants serves red lentil soup prior to the main course.  It is delicious.  For several years I have made it at home using a recipe that includes quite a bit of fresh ginger root.  When I recently tried this recipe from Food and Wine, I preferred it.  It is quick, simple, and really good.

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 carrots, finely chopped
  • 3 celery ribs, finely chopped
  • 3-6 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ancho chile powder
  • 1 pound tomatoes, seeded and diced
  • 2 cups red lentils (14 ounces)
  • Salt
  • Plain yogurt (or Greek yogurt), lemon wedges and warm pita, for serving

1. In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.

2. Working in batches, puree the soup. Season with salt and serve with yogurt, lemon wedges and warm pita.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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