Egyptian Yellow Lentil Soup Recipe

Name: Egyptian Yellow Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ghee (clarified butter, see Tips, below); 2 pita bread rounds, each cut into 9 wedges; 1 lb dried yellow lentils; 1 medium tomatoes, quartered and seeded; 1 medium potato, peeled and cut into 1 inch slices; 1 medium carrot, peeled and cut into 1 inch slices; 2 teaspoons salt; 1 tablespoon corn oil; 1 large onion, finely chopped; 3 cups beef stock or 3 cups canned beef broth; 1 teaspoon ground cumin; 1 tablespoon chopped fresh parsley

Servings: persons

1 tablespoon ghee (clarified butter, see Tips, below)
2 pita bread rounds, each cut into 9 wedges
1 lb dried yellow lentils
1 medium tomatoes, quartered and seeded
1 medium potato, peeled and cut into 1 inch slices
1 medium carrot, peeled and cut into 1 inch slices
2 teaspoons salt
1 tablespoon corn oil
1 large onion, finely chopped
3 cups beef stock or 3 cups canned beef broth
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley

1
In large skillet over medium heat, heat ghee. Working in batches of 6, saute pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
2
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.
3
Remove from heat. Strain, reserving cooking liquid. In blender, puree solids, adding enough reserved liquid to make mixture smooth. Set aside.
4
In medium pot over moderately high heat, heat corn oil. Add onion and saute until golden, about 10 minutes. Add pureed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
5
Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

189

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon ghee (clarified butter, see Tips, below), 2 pita bread rounds, each cut into 9 wedges, 1 lb dried yellow lentils, 1 medium tomatoes, quartered and seeded, and more.

Yes, Egyptian Yellow Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egyptian Yellow Lentil Soup

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