Shurit Ads (Egyptian Lentil Soup)

2 cups dried, hulledsplit red lentils
2 quarts vegetable stock
1 medium sized onion, peeled and quartered
1 medium sized tomato,quartered
2 tsp coarsley choppedgarlic
4 tbs non-dairy butter(or vegetable oil or olive oil)
1 tbs finely choppedonions
2 tsp ground cumin
1 tsp salt
freshly ground black pepper
lemon wedges

wash the lentils in a large sieve or colander set under cold running water, until the draining water runs clear.
In a heavy 4- to 5-quart saucepan, bring stock to a boil over high heat.
Add lentils, quartered onion, tomato and garlic, reduce heat to low and simmer paritally covered for 45 minutes or until lentils are tender.

Meanwhile, in a small skillet, melt 1 Tb. butter (or oil of your choice) over moderate heat.
Add chopped onions and, stirring frequently, cook for 10 minutes until they are soft and deeply browned.
Set aside off the heat.
Stir in cumin, salt and pepper, and taste for seasoning.
Just before serving, stir in the remaining 3 TB. butter (or oil of your choice).

To serve, ladle the soup into a heated tureen, sprinkle lightly with reserved browned onions and serve the lemon wedges separately.

additional informations

Recipe group Soup
region African
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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