Best 4 Egyptian Yellow Lentil Soup Recipes
Embark on a culinary journey to the heart of Egypt with a tantalizing bowl of Egyptian yellow lentil soup, a comforting and flavorful dish deeply rooted in the country's rich culinary heritage. Prepared with wholesome yellow lentils simmered in a fragrant broth infused with aromatic spices, this soup embodies the essence of Egyptian cuisine. Accompanying this delectable soup is a symphony of traditional Egyptian recipes that capture the essence of the region's vibrant flavors. Delight in the richness of Bamia, a hearty okra stew infused with succulent tomatoes and tender okra, and savor the explosion of spices in Ful Medames, a classic fava bean dish seasoned to perfection. For a satisfying main course, embark on a culinary adventure with Roz Bel Leben, a luscious rice dish adorned with tender lamb and tangy yogurt, or indulge in the aromatic depths of Macaroni Bechamel, a comforting pasta bake layered with a creamy béchamel sauce. Embark on this culinary expedition and immerse yourself in the vibrant tapestry of Egyptian cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
EGYPTIAN LENTIL SOUP
This is a traditional hearty soup usually eaten in the winter time, but can be eaten any time of the year. My recipe has absolutely NO FAT! Enjoy!
Provided by Dahlia Salem
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
- Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 34.3 g, Fat 0.9 g, Fiber 15.9 g, Protein 13.3 g, SaturatedFat 0.1 g, Sodium 316.4 mg, Sugar 2.9 g
EGYPTIAN YELLOW LENTIL SOUP
This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. Lentils are a very ancient food staple, and have been the basis of diets in the Middle East for millennia. To perk up the flavor of this soup, cooks often add a spritz of lemon juice to each serving at the last minute. Note: Ghee is available at Middle Eastern markets. Yellow lentils are actually orange when you buy them in the package, but they quickly turn yellow when cooked. Unlike brown lentils, they take very little time to cook.The amount of cumin can be adjusted to taste
Provided by CaliforniaJan
Categories Egyptian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
- Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
- Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
- In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.
Nutrition Facts : Calories 604.6, Fat 6.6, SaturatedFat 2.6, Cholesterol 8.2, Sodium 1935, Carbohydrate 101, Fiber 37.9, Sugar 6.2, Protein 36
EGYPTIAN LENTIL SOUP
Lentil soups are ingrained in North African cuisine and this quick and simple soup is adapted from a international recipe website. Included in the Zaar World Tour 2005 swap, africa.
Provided by lauralie41
Categories Lentil
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan melt butter. Add vegetables, garlic and bay leaf, saute until vegetables are tender.
- Add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. Pour enough water into saucepan to cover.
- Simmer until lentils are tender, approximately 30 minutes. Pour hot soup into a blender and puree. Serve immediately.
Nutrition Facts : Calories 690.1, Fat 27, SaturatedFat 5, Cholesterol 7.2, Sodium 1860.8, Carbohydrate 80.6, Fiber 33, Sugar 12.5, Protein 33
EGYPTIAN LENTIL SOUP
I found this recipe online and wanted to share it with the RezipeZaar community. This a very tasty soup that is easy to make and our children even ask for seconds.
Provided by JPeill
Categories Lentil
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the lentils in a large sieve or colander set under cold running water, until the draining water runs clear.
- In a heavy 4 to 5 quart saucepan, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.
- Meanwhile, in a small skillet, melt 1 tablespoon of the butter over moderate heat. When the foam begins to subside, add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. Set aside off the heat.
- Puree the soup through a food mill or pour the entire contents of the saucepan into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. Return the soup to the saucepan and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin, salt and pepper, and taste for seasoning. Just before serving, stir in the remaining.
- 3 tablespoons of butter.
- To serve, ladle the soup into a heated tureen, sprinkle lightly.
- with the reserved browned onions and serve the lemon wedges separately.
Nutrition Facts : Calories 412.2, Fat 13.1, SaturatedFat 6.2, Cholesterol 29.9, Sodium 906.4, Carbohydrate 50.7, Fiber 7.3, Sugar 5.7, Protein 24.5
Tips:
- To make the soup creamier, blend a portion of the cooked lentils until smooth and then stir it back into the soup.
- For a richer flavor, use vegetable broth instead of water.
- Add a teaspoon of ground cumin or coriander for an extra layer of flavor.
- If you don't have ground turmeric, you can use a pinch of saffron instead.
- Serve the soup with a dollop of yogurt or sour cream, a sprinkle of fresh cilantro, and a side of pita bread or rice.
Conclusion:
Egyptian yellow lentil soup is a delicious, hearty, and healthy soup that is perfect for a quick and easy meal. It is packed with protein, fiber, and vitamins, and it is also a good source of iron and potassium. This soup is also very versatile, and you can easily add or remove ingredients to suit your own taste. So next time you're looking for a quick and easy meal, give this Egyptian yellow lentil soup a try. You won't be disappointed!
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