Editor's note: This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. Mehdawy also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Mehdawy and Egyptian cuisine, click here.
Lentils are a very ancient food staple, and have been the basis of diets in the Middle East for millennia. To perk up the flavor of this soup, cooks often add a spritz of lemon juice to each serving at the last minute.
· Ghee is available at Middle Eastern markets and by mail order from Kalustyan's (212-685-3451).
· Yellow lentils are actually orange when you buy them in the package, but they quickly turn yellow when cooked. Unlike brown lentils, they take very little time to cook.
· The amount of cumin can be adjusted to taste.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
Step 2
Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
Step 3
Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
Step 4
In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
Step 5
Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.
