Serves 8 - 10
Ingredients:
500 gm yellow lentil pack (washed under tap water, soak for 30 minutes, rinse, drain)
2 onions (quartered)
8-10 garlic cloves (peeled, whole)
4 large carrots (scrubbed, washed, rinsed, chopped)
4 ripe red tomatoes (quartered)
Dollop of sour cream on top of each serving (optional)
2 vegetable bouillon cubes
Salt (to taste) + pepper + cumin + dried coriander + 7 spices
4 tbsp sunflower or corn oil
40 gm butter (optional)
Method:
In a large wide pan, add oil, over medium heat. When slightly heated; add onion. Stir until translucent; without browning. Add garlic and stir to acquire same shimmer of onion. Stir in prepared lentils; until the stir-frying sound, becomes louder; then add all seasoning. Stir until fragrant. Add carrots and tomatoes. Meanwhile, you would have boiled 2-3 litres of water in a kettle. Pour in the boiled water to completely cover the lentil mixture; by an inch at least. Bring to a boil. Lower heat to low. Cover. Simmer for about an hour or slightly over. When well done; remove away from heat. Allow to slightly cool. Blend mixture with an electrical hand blender and purée to the finest degree you can reach. Bring back to a boil. If too thick; add some more boiling water and reboil. Add butter to mixture (optional). Serve with a dollop of sour cream on top (optional). Serve with toasted or fried bites of bread (baladi or pita), or serve with croutons. Some people prefer an amount of fried vermicelli inside the lentil soup to be cooked together; at the last 15 or 20 minutes of cooking time.
* A version of this article appears in print in the 23 January, 2025 edition of Al-Ahram Weekly
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