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Egyptian red lentil soup
- Prep time:
- 10 mins
- Cook time:
- 20 mins
- Serves:
- 2
Make Jun Tanaka’s quick and nourishing soup for a simple lunch or supper dish.
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Ingredients
- Olive oil, for frying
- 1 small Onion, finely diced
- 1 garlic clove, sliced
- 3 cm piece Ginger, grated
- ½ Carrot, coarsley grated
- 1 tsp ground Cumin, plus 1 pinch extra
- 1 tsp ground Turmeric
- 1 tsp Paprika
- 2 handfuls red split Lentils
- 500ml chicken stock
- vegetable oil, for deep-frying
- 1 pitta bread, cut into wedges
- 3 tbsp Yogurt
- 2 tbsp finely chopped Mint
- ½ lime, juice only
- double cream, to finish
Method
1. Heat a little oil in a heavy-based pan, add the onion and a pinch of salt and sweat for a few minutes. Add the garlic, ginger and carrot and cook gently for 2-3 minutes until the vegetables have softened.2. Stir in the cumin, turmeric and paprika and cook for 1-2 minutes until aromatic. Add the lentils and stir for a minute or two until they are thoroughly coated in the flavourings.
3. Pour in the chicken stock and simmer until the lentils are cooked. While the soup is cooking, prepare the pita bread.
4. In a deep, heavy pan, heat the vegetable oil for deep-frying until hot. Deep-fry the pitta bread wedges until crisp and golden. Remove from the oil and season with salt and a pinch of ground cumin.
5. In a small bowl, mix the yogurt, mint and lime juice and season with salt and freshly ground black pepper.
6. Stir a little double cream into the soup to finish it. Serve in bowls, topped with a dollop of the yogurt mixture and accompanied by the crisp pitta wedges.
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Latest Comment
Divine! I wish i had read the recipe though as i thought it made about 10 portions! will multiply next time !
i had this for supper bcz im on a diet..and it ws really yummy and filling, im gona hv this regularly..tx
I dont usually like lentils, but decided to give this a go. Really easy and surprisingly delicious. Good source of protein and low in fat, Which was a winner with my health concious body building son.