Soups and stews
ChefLoubna Fawaz
Red Lentil Soup
There's nothing like a comforting bowl of soup on a cold day. Try this red lentil soup recipe, and you'll surely love it.
Ingredients
Start here, then move straight into the method.
- 1 1/2 cups red lentils
- 1/2 cup Egyptian or Italian rice
- 2 liters of water
- Salt and mixed spices to taste
- 1 large onion
- 3 tablespoons ghee
Method
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- Rinse the rice and red lentils, add salt, and pour in enough water to cover them, then place over heat and bring the rice and lentils to a boil. When the water boils, reduce the heat; whenever the water level drops, add more water.
- When the lentils and rice are cooked, add one tablespoon of ground cumin, a pinch of black pepper, a pinch of white pepper, a pinch of ginger, and a pinch of curry — or you can substitute it with a pinch of turmeric or saffron.
- Use an immersion (hand) blender to purée the mixture directly in the pot until it is smooth and homogeneous.
- Finely chop the onion, then sauté it in a little vegetable oil until it turns light golden.
- Add it to the soup mixture and let it cook for about 10 minutes, then the soup is ready.Timers: 10 min
- Red Lentil Soup — recipe by Rabab Al-Shami
Recipe tags
Soups and stewsInternationalVegetarianGluten freeNut freeEgg freeHigh proteinLegumes
