This month in Mena's Cooking Club our host Amira choose two savory dishes an Egyptian Musaqaa and Egyptian Lentil Soup. We could choose any one but I decided to make both.
The key to making an authentic Egyptian lentil soup is in the spices – the cumin is a staple in most Middle Eastern soups.
1/2 Cup Red lentils
1 Onion - diced
1 Potatoe - peeled and diced
1 carrot - diced
A spring of celery
3 Cloves of Garlic - minced
1 Teaspoon Olive oil
1 Bay leaf
1/2 teaspoons ground cumin or to taste
Salt and freshly ground black pepper to taste
1/4 Teaspoon Cayenne pepper (optional)
A teaspoon of freshly squeezed lime
A small cube of vegetable soup
3 Cups of Water
Wash and soak lentils for 10 minutes.
Heat oil in a pan, saute onion and garlic. Then add lentils, potatoes, carrots, bay leaf and chopped celery. Add the water, vegetable soup and bring it to a boil. Cover and cook till done. Then add the cumin, pepper and salt to taste. Stir well and taste to see if the spices need to be adjusted.
Remove whole bay leaves and discard. Blend the soup to a smooth paste. Add water to adjust the consitency of the soup and transfer it back into the pan. Bring it to a boil.
Serve soup warm. Add freshly squeezed lime juice and Bread croutons.
This soup is so comforting, smooth and creamy, with just a hint of heat.
Labels: Soup, Healthy, Vegan, Continental Cuisine