Shorbet Adds
Lentil soup is an Egyptian favorite. You can buy it in the street from vendors. When I went back once during the fasting month of Ramadan, I was wandering through a long market street and stopped in a tiny café. There was only one table and I was the only customer, and all they had to offer was lentil soup. They must have been Copts. They served me in great style, offering me all kinds of extra garnishes—scallions, lemons, toasted pita croutons—rushing out to buy each one, after each new demand, from the stalls outside, then preparing them in front of me at the table. There is no harm in making the soup in advance—even a day before.
Recipe information
Yield
serves 6 to 8
Ingredients
To Garnish
Preparation
Step 1
Soften the onion in the oil in a large saucepan. Add the garlic, cumin, coriander, and chili pepper and stir.
Step 2
Add the lentils, celery leaves, and carrot, cover with stock, and simmer 30–45 minutes, until the lentils have disintegrated. Add salt and pepper, and water if the soup needs thinning. It should be quite thin, like a light cream. Stir in the lemon juice.
Step 3
For the garnish, fry the onions in the oil, first covered, over low heat, stirring occasionally, then uncovered, over medium and high heat, stirring often, until crisp and very brown—almost caramelized.
Step 4
Split and open out the pita breads and toast them in the oven or under the broiler, turning them over once, until they are crisp and lightly browned. Then break them into small pieces with your hands to make croutons.
Step 5
Serve the soup very hot. Garnish each serving with a tablespoon of fried onions and pass the lemon wedges and croutons, if you like, for people to help themselves.
