Lentil soup ( شوربة عدس )
Recipe Information
Egyptian Lentil Soup
Cultural Context
Originating from Egypt, lentil soup is a staple in Egyptian cuisine, often enjoyed during Ramadan and as a comforting meal. This dish highlights the use of lentils, which are rich in protein and fiber, making it both nutritious and filling. Today, variations of this soup can be found across the Middle East and beyond, celebrated for its simplicity and heartiness.
Cut the carrot into pieces.
Chop 40 grams of garlic.
Chop 100 grams of tomato.
Chop 100 grams of onion.
Chop 100 grams of potato.
Add 20 grams of salt to taste.
Add 250 grams of yellow lentils to the pot.
Add 2.5 liters of water to the pot.
Add the chopped onion, garlic, carrot, and potato to the pot.
Cook on the stove for 45 minutes until the vegetables are soft.
Blend the soup until smooth.
In a separate pan, melt 2 tablespoons of butter.
Add vermicelli to the melted butter and cook until brown.
Add the blended lentil soup to the pan with the vermicelli.
Add 1 tablespoon of vinegar to the soup.
Equipment Needed
Dietary
Allergens
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