Egypt on your plate: Cook this ancient lentil soup
Ancient Egyptian Lentil Soup is a dish with deep historical roots, tracing back to the pharaohs' era. As a vegetarian and eggless staple in ancient Egypt, it was prized for its nourishing simplicity. Crafted from ingredients used for thousands of years, this soup delivers a taste of antiquity. Let's begin cooking and incorporate an age-old culinary tradition into our modern kitchens.
Gather the following ingredients
To prepare this timeless dish, you will need one cup of red lentils (rinsed), two large onions (finely chopped), two garlic cloves (minced), two carrots (diced), one teaspoon of ground cumin, one teaspoon of ground coriander, one-half teaspoon turmeric powder, six cups vegetable broth, salt and pepper to taste, and two tablespoons olive oil. Fresh cilantro or parsley for garnish adds a refreshing touch.
Preparing the vegetables
Start by preparing your vegetables. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic to the pot. Saute them until they are soft and translucent but not browned. This should take about five minutes. The aroma of sauteed onions and garlic will lay a flavorful foundation for your soup.
Cooking lentils with spices
Add the rinsed red lentils and diced carrots to the pot with the sauteed onions and garlic. Mix in the ground cumin, coriander, and turmeric powder thoroughly, ensuring each lentil is coated with the spices. This combination not only infuses the soup with layers of flavor but also celebrates the culinary heritage of ancient Egypt, where such spices were commonly used to enrich dishes.
Adding broth and simmering
Add six cups of vegetable broth to the pot containing the spiced lentils and vegetables. Bring to a boil, then reduce the heat for a simmer. Cook uncovered for about 25 minutes, until the lentils are tender but still hold their shape. Carefully watch the pot to ensure the lentils don't become overly soft and mushy, preserving their texture.
Final touches
When the lentils are tender, yet still maintaining their shape, you have the option to blend the soup with an immersion blender for a creamier texture with some chunks, or you can choose to leave it unblended for a more traditional texture. Season the soup with salt and pepper to your liking. Serve it warm, topped with a garnish of fresh cilantro or parsley.
