 |
Al-Ahram Weekly 28 Jan. - 3 Feb. 1999 Issue No. 414 
|
||
Published in Cairo by AL-AHRAM established in 1875 |
 |
 |
|
|
Al-Ahram Weekly 28 Jan. - 3 Feb. 1999 Issue No. 414
|
||
| Published in Cairo by AL-AHRAM established in 1875 |
|
|
|
Egypt Region International Focus Economy Opinion Culture Features Living Travel Sports People Time Out Chronicles Cartoons Letters Lentil soup
By Moushira Abdel-Malek
Ingredients:
2 cups yellow lentils
1 large onion, chopped
2 tomatoes, diced
2 carrots, diced
2 celery stalks, chopped
5 cloves garlic, chopped
Croutons
Salt + pepper + cumin
Oil
Method:
Wash the lentils thoroughly until water runs clear and drain well. Pour some oil into large cooking pan. Heat and add the onion. Stir until tender, then add the lentils and stir for a few minutes. Add the vegetables, garlic and pepper (do not add salt and cumin). Add one and a half litres of hot water, cover and leave to cook over low heat. When the lentils are very well done, remove from heat. Allow to cool. Strain the whole mixture with a vegetable strainer to obtain a medium-thick soup-like emulsion. Pour into the pan and bring to a boil over medium heat. Add salt and cumin to taste while stirring. Remove from heat and add a piece of butter or a tablespoon of cream (optional). Sprinkle croutons on top of the soup or serve aside
