Savory Egyptian Yellow Lentil Soup with Spiced Pita Crisps
Experience the rich culinary heritage of Egypt with this delightful yellow lentil soup, inspired by the traditional flavors found in Magda el-Mehdawy's 'My Egyptian Grandmother's Kitchen.' This nourishing soup is a staple in many Egyptian households, showcasing the vibrant yellow lentils, which transform into a silky, comforting blend when cooked. Diced tomatoes, tender potatoes, and sweet carrots add depth and flavor, while a touch of ground cumin offers an aromatic warmth. The finishing touch of fresh parsley and a spritz of lemon juice brings brightness to each serving. Complemented by crispy pita bread wedges, this dish is not only hearty but also a reflection of the age-old practices of Middle Eastern cuisine.
N/A
Servings
245
Calories
12
Ingredients
Ingredients
Ghee
1 tablespoon (Clarified butter)
Pita bread
2 rounds (Cut into 9 wedges each)
Dried yellow lentils
1 lb (Washed and drained)
Tomato
1 medium (Quartered and seeded)
Potato
1 medium (Peeled and sliced into 1 inch rounds)
Carrot
1 medium (Peeled and sliced into 1 inch rounds)
Salt
2 teaspoons (to taste)
Corn oil
1 tablespoon (for sautéing)
Onion
1 large (Finely chopped)
Beef stock or broth
3 cups (as needed)
Ground cumin
1 teaspoon (to taste)
Fresh parsley
1 tablespoon (Chopped for garnish)
Instructions
1
In a large skillet over medium heat, melt the ghee. Working in batches of six, add the pita wedges and sauté until they are crispy and golden brown, approximately 4 minutes on each side. Remove the crispy pita from the skillet, draining excess oil on paper towels, and set aside.
2
Thoroughly wash the yellow lentils through several changes of water until the water runs clear, then drain. In a large saucepan, combine the lentils with enough water to cover them by 2 inches. Add the quartered tomatoes, sliced potato, sliced carrot, and salt. Bring this mixture to a boil, reduce the heat, cover, and let it simmer for 30 minutes. Occasionally skim off any foam that rises to the surface.
3
Once cooked, remove the saucepan from heat. Strain the mixture, reserving the cooking liquid for later. Using a blender, purée the solids, adding just enough reserved liquid to achieve a smooth and creamy texture. Set the lentil purée aside.
4
In a medium pot over moderate heat, heat the corn oil. Once hot, add the finely chopped onion and sauté until golden brown, which should take about 10 minutes. Incorporate the lentil purée into the pot, followed by the beef stock and ground cumin, stirring to combine. Allow the soup to simmer until thickened, approximately 10 minutes. Season with salt and pepper to taste.
5
Ladle the finished soup into individual bowls, garnishing each one with a sprinkle of chopped fresh parsley. Present with a side of crispy pita wedges for dipping.
Nutrition Information
5g
Fat
40g
Carbs
11g
Protein
9g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Egyptian Yellow Lentil Soup?
It is a traditional Egyptian staple made with yellow lentils, vegetables like tomatoes, potatoes, and carrots, and finished with aromatic cumin and fresh parsley.
What inspired this specific recipe?
This recipe is inspired by the traditional flavors found in Magda el-Mehdawy's 'My Egyptian Grandmother's Kitchen.'
How do I prepare the spiced pita crisps?
Sauté pita wedges in ghee over medium heat for about 4 minutes on each side until they are golden brown and crispy.
What type of lentils are used in this soup?
The recipe uses one pound of dried yellow lentils, which are washed and drained before cooking.
What is the calorie count for a serving of this soup?
Each serving contains approximately 245 calories.
How much protein is in the Egyptian Yellow Lentil Soup?
Each serving provides 11g of protein.
Is there a lot of fiber in this dish?
Yes, it is quite high in fiber, offering 9g per serving.
What vegetables are boiled with the lentils?
The lentils are simmered with one quartered and seeded tomato, one sliced potato, and one sliced carrot.
How long should the lentils simmer?
The lentils and vegetables should simmer for 30 minutes until tender.
How do I achieve a smooth and creamy texture?
After boiling, strain the mixture and purée the solids in a blender, adding just enough of the reserved cooking liquid to reach your desired consistency.
What kind of fat is used to sauté the pita bread?
The recipe calls for one tablespoon of ghee, which is clarified butter.
How do I prepare the onion for the soup?
One large onion should be finely chopped and sautéed in corn oil for about 10 minutes until golden brown.
What liquid is used for the base of the soup?
The recipe uses 3 cups of beef stock or broth to thin the lentil purée and add flavor.
What is the main spice used for seasoning?
One teaspoon of ground cumin is added to provide aromatic warmth.
How is the soup garnished?
Each bowl is garnished with one tablespoon of chopped fresh parsley and optionally a spritz of lemon juice.
Can I make this soup vegan?
While the recipe lists beef stock and ghee, you can substitute them with vegetable broth and olive oil to make it vegan.
How much fat is in this recipe?
There are 5g of fat per serving.
How many carbohydrates are in a serving?
There are 40g of carbohydrates per serving.
Do I need to soak the lentils?
The recipe does not require soaking, but emphasizes washing them through several changes of water until clear.
What is the final simmering time after mixing the purée and stock?
The soup should simmer for approximately 10 minutes until it has thickened.
Should I remove the foam from the boiling lentils?
Yes, you should occasionally skim off any foam that rises to the surface during the initial 30-minute simmer.
How should the potato be prepared?
The potato should be peeled and sliced into 1-inch rounds.
How many pita wedges does this recipe yield?
Using two pita rounds cut into 9 wedges each, the recipe yields 18 pita wedges.
What kind of oil is used to sauté the onions?
One tablespoon of corn oil is used for sautéing the onions.
Is this soup considered a Middle Eastern dish?
Yes, it is a reflection of the age-old practices and rich culinary heritage of Egyptian and Middle Eastern cuisine.
How much salt is recommended?
The recipe suggests starting with 2 teaspoons of salt added to the boiling water, then seasoning to taste later.
What is the texture of the soup?
The soup is a silky, comforting, and thick blend once the puréed solids are combined with the stock.
What should I do with the pita wedges after frying?
Remove them from the skillet and drain the excess oil on paper towels before serving.
Is the carrot peeled before slicing?
Yes, the carrot should be peeled and then sliced into 1-inch rounds.
What size tomato is needed?
The recipe calls for one medium-sized tomato.