Tried to post this to Myrna Laret in Serinam, but it was returned.
>>Egyptian Lentil Soup. (Egyptians call this sorbet)
>>2 c. orange dry lentils
>>1 large onion
>>1 or 2 carrots
>>10 cloves of garlic
>>6 cups of stock or water
>>1/3 cup brown rice (optional)
>>Pour 2 cups of orange lentils into a large bowl or plastic dish and cover
them with hot water from your tap at least a phalanx (which is your term I
think). cover at least 2 inches. Let this soak for around 30 min.
>>Now take one onion and chop it up. (I usually throw mine into a processer.)
>>Put the onion into a large cooking pan, add 1 1/2c. water, place on stove,
(I have gas) bring to a boil and cover with lid.
>>While the onions are getting soft (they will need all of your attention in
a few minutes) peel one carrot, chop it up and set it aside. Peel and chop
cloves of garlic and set aside (if you don't like this much you can use 4
but 10 is really good.
>>Check on the onions. If the water is almost gone remove the lid and begin
to watch them, stirring. Just before the water is gone turn the flame down a
little (I hope that you have gas, it is so much more exact) and stir so that
the onions don't burn but continue to brown. The object is to let them begin
to become golden and kind of carmelize. When they have become a nice golden
brown as you continue stirring add some water. (Sometimes if I am using this
technique with the onions I pour a little dry vermouth on the onions at this
>>point to deglaze, but you can use water also. Use just enough to keep the
onions from sticking to the pan and burning. Turn off flame.
>>Now to prepare the lentils: rub the lentils in the bowl of water with your
hands to help remove any extra husks. Then slowly tilt your bowl and pour
out the water holding the lentils back in the bowl. When the water is gone
add new water from the tap and drain again maybe a few more times or until
the water is clear. The lentil preparation can be done earlier or as soon as
you cover the lid for the onions to start cooking. You will learn your
timing for this by doing it once.
>>Add drained lentils to the pan of sauteed onions. Add also the carrots,
garlic, optional brown rice and 6 cups of water or stock.
>>Bring this liquid onion, carrot, garlic, lentil mixture to a boil and skim
off the foam, then reduce to a simmer covered. Simmer for around 45 minutes.
Just before the end put in around 1 tsp. salt, or (adjust to your own needs).
>>I let this cool for maybe 10 min. and then put all except maybe one cup in
my blender, because I like the puree and also a little texture.
>>When serving use powdered cumin with some salt mixed in it. Sprinkle this
on top of the bowls of soup.
>>Optional: sometimes I use a stock or two of cut up celery and some dry
sage, but then it is no longer an Egyptian Lentil soup >