Egyptian Yellow Lentil Soup Recipe
This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. Lentils are a very ancient food staple, and have been the basis
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Blender
- Skillet
- Saucepan
- Pot
- Colander
- Slotted spoon
- Ladle
- Spatula
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
Ingredients
- 1 tablespoon ghee (clarified butter, see Tips, below)
- 2 pita bread rounds, each cut into 9 wedges
- 1 lb dried yellow lentils
- 1 medium tomatoes, quartered and seeded
- 1 medium potato, peeled and cut into 1 inch slices
- 1 medium carrot, peeled and cut into 1 inch slices
- 2 teaspoons salt
- 1 tablespoon corn oil
- 1 large onion, finely chopped
- 3 cups beef stock or 3 cups canned beef broth
- 1 teaspoon ground cumin
- 1 tablespoon chopped fresh parsley
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