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Egyptian Lentil Soup    Veg  HT SP Egyptian 60mins

Egyptian name: Shorbet Ads

Serves 4     Hot Vegetarian Vegan  Vegetables Pulses Spices   Soups   Gluten Wheat Dairy Free  Eggless    Egypt  North Africa  Nth African

960ml/32fl.oz. Fresh Stock (any)
225g/8oz Split Red Lentils, washed
1 Large Onions, roughly chopped
1 Tomato, roughly chopped
1 Carrot, roughly chopped
1 tbsp Lemon Juice
1 teasp Ground Cumin
Salt and Pepper


1. Place the stock, lentils, onions, tomato. carrots and lentils in a large saucepan and bring to the boil mixing well.

2. Reduce the heat and simmer gently for 30 minutes or until the lentils are tender.

3. Allow to cool a little then transfer the contents of the pan to a food processor or blender and process until relatively smooth.

4. Return the soup to the pan, add the lemon juice, cumin , salt and pepper, mix well and heat gently for 5 minutes. Serve hot.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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