Soups # 50 Min.

EGYPTIAN RED LENTIL SOUP

1 large onion, peeled & roughly chopped

2 carrots, roughly chopped

2 medium leeks, chopped

4 garlic cloves, peeled

1 teaspoon ground cumin

1/2 teaspoon hot chilli powder

1 large tomatoes, peeled and seeded roughly chopped

350g dried red lentils, washed & drained

2 liters chicken stock

Salt & pepper to taste

2 tablespoons ghee

Serves

6 people

Prep Time

10 Min.

Cook Time

50 Min.

1

In a large pot over high heat, Add chicken stock and bring to boil.
2

Add the onion, carrots, leeks, garlic, tomatoes, and lentils. Bring to the boil then turn down the heat to low and simmer for 35-45 min, until vegetables and lentils are very soft and tender.
3

With a hand blender, puree the soup until completely smooth. Bring the cooking pot back over medium heat, Add ghee, cumin, chilli powder and season with salt and pepper.
4

Bring to boil and serve with golden and crispy pita bread.