"Egyptian Lentil Soup with Lemon, Onion and Parsley to Garnish"
The fancy version of this soup is made with a little finely ground lean lamb or beef to enrich the flavor, but a vegetarian version is just as good and more typical of the lentil soup that has nourished Egyptians since the beginning of history...
I prefer using a mix of brown and red lentils (the red lentils break up into the soup stock adding an extra creaminess to the soup); but in a pinch I'll just use brown, or even toss in half a cup of split yellow peas....
"Sunset at the edge of the World"
For this version I eschewed the meat but punched up the flavor with the addition of both beef stock and chicken broth; as well, fennel seed is unfortunately a no go in this house but a dash of ground coriander, and turmeric, I felt worked nicely as a tasteful substitution...
Whether you alter this to vegan, or go all in with the lamb, it is most assuredly, and indubitably, oh so "Definitely Delish"
"Egyptian Lentil Soup"
"Egyptian Lentil Soup"
Ingredients:
1 large Sweet Vidalia Onion, coarsely
chopped
1 Carrot, peeled and coarsely chopped
1 rib Celery, coarsely chopped
2 tablespoons Olive Oil
2 teaspoons ground Cumin
1/8 teaspoon Turmeric
1/2 teaspoon ground Coriander
2 cups Brown Lentils
1 cup Red Lentils
1 Red Chili, whole
1 fresh Lemon, juiced
1 cup Beef Stock
4 cups Chicken Broth
2 cups fresh Spinach, sliced (about 5 ounces, you can use more or less)
1 tablespoon fresh Parsley, chopped
2 quarts Water (extra if needed or desired)
Sea Salt and Black Pepper, to taste
Lemon Wedges for serving
1 small Onion (sliced & warmed in oil to soften, or chopped fresh-for garnish)
"Egyptian Lentil Soup with Lemon"
Directions:
1. Pick over lentils and check for any small stones or other debris. Then chop and slice all of your vegetables...
2. In a heavy stockpot sauté the onion, carrot and celery on medium heat in Olive oil. (If using ground meat, add it at this time) cook for 5-7 minutes or until softened. (If using meat sauté till meat is browned, about 15 minutes)
3. Stir in the cumin, coriander, turmeric and beef stock—simmer for 2 to 3 minutes, then add the whole chili pepper...
4. Now add your lentils, chicken broth and water; cover and bring to a boil then lower heat to low and simmer uncovered for 30 to 40 minutes. (Add extra water 1/4 cup at a time if needed)
5. Remove the chili pepper; then add the lemon juice, and salt & pepper to taste...
6. Using an immersion blender (or regular blender) purée a portion of the soup, not more then half at most, I prefer it much less personally...
7. Finally, add in the sliced spinach leaves and parsley—then cook for two minutes more, allowing the spinach to wilt...
8. Now, serve it up hot with either some fresh chopped onion or sliced sautéed onion as a garnish with a pinch of fresh chopped parsley and lemon wedges...
"Sunshine o'er the rocky Shore"
Notes:
1. If using ground Lamb meat (or Beef, Pork or Turkey), add it during step 2 and cook on medium heat for 15 minutes with the Onions, Celery & Carrots. Adjust the temperature if needed to avoid burning onions etc...
2. I only ever use around 4 to 6 ounces of ground Lamb, just enough to flavor the dish but not overpower it-you can of course use more or less if desired, but it will alter the taste and texture of the soup to some degree...
3. I like fresh, roughly chopped Onion to garnish the top of mine with for the sharp taste and crunch of the raw onion; but you could also slice some onion thinly and lightly sauté it in oil till just softened and then spoon some of the onion and oil over top of each bowl of soup...
4. I like the tinge of lemony flavor from the juice, as well as squeezing some more on top before digging in; but not everyone enjoys it as much which is why I serve the lemon wedges on the side-also fresh squeezed lemon juice is a must as the bottled/plastic lemon variety is to sharply flavored and concentrated to use I feel...