Winter Worries Go Down Better With Soup!
Have a warm, cozy winter with this easy- peasy Egyptian red lentil soup recipe! Just follow our steps and get this delicious starter ready in ONLY 40 minutes!
Lentil is a small but nutritionally mighty member of the legume family. It is e a very good source of cholesterol-lowering fiber. It manages blood-sugar disorders since its high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentil has to offer. Lentil provides excellent amounts of vitamin B, protein and it has virtually no fat (Great news for weights watchers!) The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils.
Scroll down for the recipe!
Servings: 2 persons
Cooking time: 45 minutes
- 2 Cups of Red Lentils
- 1 Large Onion, Chopped
- 2 Tomatoes
- 2 Carrots
- 2 Tablespoons of Sunflower Oil
- 1 Tablespoon of Salt
- 1 Tablespoon Olive Oil
- 4 Garlic Cloves, Finely Chopped
- 1 Teaspoon Ground Cumin
- 2 Tablespoons Fresh Thyme
- 3 Cups Water
- 2 Tablespoons Chopped Flat-Leaf Parsley
- Squares Of Egyptian Baladi Bread
- Lemon Wedges
- Wash the lentils well and cover with water.
- Add tomatoes, carrots and salt and bring to a boil. Simmer for half an hour, skimming any froth that forms.
- Remove from heat, strain using a vegetable strainer and blend it all together with an electric blender.
- Chop onion and lightly fry in sunflower oil.
- Add strained lentils and cumin and simmer for 10 minutes.
- Garnish with chopped parsley and serve hot with the bread squares.
Tip: Add a squeeze of lemon for an extra delicious taste!