Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, egyptian creamy lentil soup with angel hair. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Egyptian creamy lentil soup with angel hair is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Egyptian creamy lentil soup with angel hair is something which I’ve loved my whole life. They are nice and they look wonderful.
This Lentil soup is a staple in every Egyptian household, every Egyptian family add it's own touches and twists to it, but the basics always stay the same. This aromatic and hearty lentil soup is spiced with cumin and coriander for a light, yet filling meal. Blend vegetable and lentil mixture with an immersion blender until smooth.
To begin with this particular recipe, we have to prepare a few components. You can cook egyptian creamy lentil soup with angel hair using 13 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Egyptian creamy lentil soup with angel hair:
- Get red lentils
- Make ready zucchini
- Get big or 8 baby carrots
- Take tomato
- Prepare onions chopped -divided
- Prepare angel hair
- Get salt
- Take black pepper
- Prepare cumin
- Make ready ground corriander
- Prepare water
- Get milk
- Make ready veg. oil
As an adult, I'm no longer picky and I love lentils every which way, but I still find a bowl of this creamy pureed soup comforting, especially on a cold night. Be the first to rate & review! Use red, yellow or even brown lentils to make this iconic and super-simple Middle Eastern soup. Skip green or black lentils, which won't soften enough to puree smoothly.
Instructions to make Egyptian creamy lentil soup with angel hair:
- rinse the lentils well. 4 or 5 times. Add to a large pot. 4 or 5 quart pot is good.
- peel the skin of the zucchini by running a sharp knife on the skin just enough to remove the skin. cut head off and cut zucchini into 4 peices. Add to pot with lentils.
- add 8 baby carrots to pot with lentils
- add 1 chopped onion and tomato to lentils
- add enough water to cover everything in pot, you can add a little over a half an inch above everything.
- set the pot to medium heat and stir once it boils. leave for about 20 minutes until carrots get soft.
- uncover pot and leave to cool for 10 minutes. after cooled pour everything in blender and puree.
- meanwhile wash pot, dry and put 1 tablespoon oil to fry the other chopped onion. stir fry until golden. remove from pot and set aside
- add another tablespoon of oil to the same pot, and add angel hair. stir fry until light brown.be ready with the pureed lentils because angel hair darkens fast. once most angel hair is light brown pour lentils into angel hair.
- add fried onion and spices. Add milk and stir
- leave the stove on low and stir every 4 minutes until angel hair is cooked (soft). this will take about 15 to 20 minutes. If soup gets thick add water.
- enjoy hot with a spoon or dip pita bread into it.
- as the soup cools it thickens. just heat and add water to thin again.
Do you know how smelling certain scents can conjure up a memory so specific within seconds? Similarly, the taste of cumin-scented red lentil soup triggers an almost instantaneous chain of memories of every Ramadan spent at home. I mean, lentil soup just honestly isn't my thing. Besides, I had already ordered a glass of fresh strawberry juice and some delicious looking But Cheryl wouldn't let go of it, saying that lentil soup is a very typical, yet tasty Egyptian soup, and she really thought I would like it. So I gave in and ordered.
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