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.
Ingredients
½ Cup Red lentils
1 Onion - diced
1 Potato - peeled and diced
1 Carrot - diced
1 Celery Stock - chopped
3 Cloves of Garlic - minced
1 Teaspoon Olive oil
1 Bay leaf
½ Teaspoon Cumin powder or to taste
Salt and freshly ground black pepper to taste
¼ Teaspoon Cayenne pepper (optional)
A teaspoon of freshly squeezed lime
A small Vegetable Stock Cube
3 Cups of Water
Bread croutons
Method
Wash and soak lentils for 10 minutes.
Heat oil in a pan, sauté 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.
Serve soup warm. Add freshly squeezed lime juice and Bread croutons.
Labels: Soup, Healthy, Vegan, International Cuisine, Shurbet el-Ads, Egypt, Red Lentils, Masoor Dal, Middle Eastern
