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Thursday, January 26, 2012

Egyptian Lentil Soup

Walk Like An Egyptian
I adapted this super simple lentil soup  from a February Food & Wine article focusing on Egyptian cuisine. Known as Shorbet Ads in it's country of origin, this recipe elevates a few simple ingredients to pure deliciousness. It doesn't require a lot of work either as the majority of the time is spent letting the lentils simmer.

Egyptian Lentil Soup
Gluten Free
Serves 2

1/2 small onion, chopped
1/2 medium carrot, chopped
1 garlic clove, minced
1/2 tsp. cumin
1/4 tsp. ground coriander
1/4 tsp. chile powder
1/2 cup lentils
1/2 cup diced tomatoes, drained
2.5 cups low-sodium chicken broth, divided

1. Spray a medium pot with nonstick spray and bring to medium heat.

2. Add the onion, carrot, and garlic and cook, stirring often, until softened (about 5 minutes).

3. Add 1 tbsp. of water along with the spices (cumin,coriander, and chile powder). Cook, stirring constantly, for 2-3 minutes or until fragrant.

4. Add the tomatoes and cook for 2 minutes.

5. Stir in the lentils and 2 cups of chicken broth. Season with salt and bring to boil.

6. Reduce the heat to medium-low and simmer until the lentils are very soft, about 30 minutes.

7. Once lentils are tender, stir in the remaining 1/2 cup of chicken broth. Use an immersion blender to puree the soup until relatively smooth. Season with additional salt, if necessary.

Nutritional Information-- approximately 150 calories per serving

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