Friday, March 30, 2012
Egyptian Red Lentil Soup
If you like split pea soup, you will love this easy red lentil soup which can be made faster than split pea, and is also very economical. There is no need to blend it, as it will become this consistency while cooking.
It is very popular in most Middle Eastern countries and some say it dates back to Biblical times when Esau made a red lentil soup (porridge) for his father Jacob.
It is nutritious, packed with fiber and lots of phytonutrients. We enjoy it over some fragrant Basmati Rice and usually eat it with a hearty salad.
Red lentils are sold in the supermarket or in Indian, Middle Eastern, or in Spanish ethnic stores. These lentils taste very different than the common brown lentil, and cooked they have a consistency of split peas. Also, the red/orange color will turn golden yellow while cooking.
Red lentils are low in fat, high in protein, and provide many vitamins and minerals including natural iron, making red lentils a really healthy choice for everyone.
If you are looking for something a little different, try this healthy ethnic favorite which is natrually gluten free and vegan.
2 cups red lentils, washed well ( available in most health food stores too)
2 large carrots , sliced
4 cloves fresh garlic, chopped
1 tsp cumin, salt and pepper to taste
8 cups water
Cover cleaned lentils with 8 cups of water. Add garlic and bring to a boil. Simmer until lentils are soft and carrots are cooked. Add salt, pepper, and cumin and simmer for 5 more minutes. Add 1/4 cup or more of water if soup is too thick ( soup will thicken up as it sits)
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