It's Winter Lentil Soup Egyptian Shorbaat Aads
This is so yummy, so creamy and an excellent hearty soup for winter! There are many variations, i like this one, mine (uh em) best. It tends to thicken as it sits, so your leftovers, you may want to add a bit of chicken of vegetable stock to thin a bit. Believe me, don't skip the fried pita bread, or substitute croutons, the fried pita really makes this soup! Enjoy!
Steps
Put 1 cups of orange lentils in pot.
Add approximately 4 cups of water , bring to a boil and skim out white foam as you see it.
Cover and turn heat to low.
Turn off when lentils are tender , if there is water still dont worry about it , its better this way.
In a large stock pot , add a few pats of butter and oil.
Add chopped onion , garlic , red bell pepper and garlic , saut until soft and a bit brown , not too much.
Add in shredded carrots and stir around for 5 minutes.
Add two tablespoons of tomato paste , stir until all coated.
You should have like a mushy ball , dont worry this is right.
Your lentils have cooled , add to blender , add in sauted onion garlic mixture on top.
Add a bit of water , like 1 cup and puree.
Add the pureed soup back into same pot where you sauted the onions.
Add salt , pepper to taste.
Add chicken bouillon cube.
Add a dash of turmeric , 2 tablespoons of cumin , and a dash of paprika.
Bring to a boil , then turn to real low and simmer 30-45 m.
Ingredients
orange lentils, onion, garlic cloves, red bell pepper, carrot, tomato paste, butter, oil, salt & pepper, chicken bouillon cube, cumin, turmeric, paprika, heavy cream, pita breads, salt