Date: Sat, 30 May 1998 19:35:43 -0700
From: Jayne Cookson (firstname.lastname@example.org)
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 em with hot water from your tap at least a phalanx (which is
your term I ink). cover at least 2 inches. Let this soak for around 30
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, have gas) bring to a boil and cover with
While the onions are getting soft (they will need all of your
attention in few minutes) peel one carrot, chop it up and set it
aside. Peel and chop oves of garlic and set aside (if you don't like
this much you can use 4 t 10 is really good.
Check on the onions. If the water is almost gone remove the lid and
begin watch them, stirring. Just before the water is gone turn the
flame down a ttle (I hope that you have gas, it is so much more exact)
and stir so that e onions don't burn but continue to brown. The object
is to let them begin become golden and kind of carmelize. When they
have become a nice golden own as you continue stirring add some
water. (Sometimes if I am using this chnique 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 ions 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 nds to help remove any extra husks. Then slowly tilt your bowl
and pour t the water holding the lentils back in the bowl. When the
water is gone d new water from the tap and drain again maybe a few
more times or until e water is clear. The lentil preparation can be
done earlier or as soon as u cover the lid for the onions to start
cooking. You will learn your ming for this by doing it once.
Add drained lentils to the pan of sauteed onions. Add also the carrots,
rlic, optional brown rice and 6 cups of water or stock.
Bring this liquid onion, carrot, garlic, lentil mixture to a boil and skim
f the foam, then reduce to a simmer covered. Simmer for around 45 minutes.
st 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 blender, because I like the puree and also a little texture.
When serving use powdered cumin with some salt mixed in it. Sprinkle
this top of the bowls of soup.
Optional: sometimes I use a stock or two of cut up celery and some dry
ge, but then it is no longer an Egyptian Lentil soup