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Ingredients
| margarine (oleo): 1/4 cup |
| celery (chopped): 1 cup (chopped) |
| carrots (grated): 1 cup (sliced) |
| onions (chopped): 1/2 cup (chopped) |
| lentils: 1 cup |
| garlic: 2 cloves (minced) |
| bay leaf: 1 |
| chicken stock: 2 cups |
| red tomatoes: 1 (peeled and chopped) |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
Egyptian Lentil Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
3 serving(s)
Tags
- In a large saucepan melt butter. Add vegetables, garlic and bay leaf, saute until vegetables are tender.
- Add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. Pour enough water into saucepan to cover.
- Simmer until lentils are tender, approximately 30 minutes. Pour hot soup into a blender and puree. Serve immediately.