The soup's texture tricks you into thinking it is creamy (there is none), while also taking your tongue on a journey through the sub-Sahara. The falafel provides the crunchy complement while taking your taste buds on a voyage through the Mediterranean. The end result--a global treat!
As with many of my posts, this soup is extremely versatile to meet you particular palate's needs. And an extra bonus--the falafel is versatile too! Who knew?
Egyptian Red Lentil Soup:
Adapted from this recipe, which was very closely based on the recipe from the February 2012 Food and Wine magazine recipe.
***I am not actually sure about the measurements of the spices--we just dumped. So, follow the guidance below with caution and taste regularly for your preference.***
- 2 tablespoons butter, unsalted
- 1 white medium onion, chopped
- 2-3 carrots, copped finely (we used old and fairly soft ones from our food box--it was a great way to use them and not have to throw them)
- 2 leeks, chopped
- 3 garlic gloves, chopped
- 2ish teaspoons ground cumin
- 1-2ish teaspoons ground coriander
- 1 tablespoon-ish ancho chile powder
- a little paprika
- a dash or two of cayenne
- 2 cans diced no salt added tomatoes
- 2 cups red lentils
- 8 cups water
- salt and pepper to taste
- Greek yogurt
- lemon wedges
- Melt the butter in a very large pot over medium heat.
- Add the onions, carrots, leeks, and garlic. Cook until soft.
- Add your initial gut feeling about spices--you will revisit them later. Don't add too much at this time.
- Add the tomatoes, lentils, and water.
- Cook for 30 minutes or so until lentils are very soft.
- Puree soup with immersion blender.
- Revisit your spices and add whatever you want accordingly.
- Garnish with Greek yogurt and lemon wedges.
- Serve with baked falafel.
Based on this recipe.
- 1 can of garbanzo beans (15 ounces)
- 1/2 medium sweet onion, chopped
- 15 ounce can garbanzo beans
- 3 garlic cloves
- 3ish tablespoons fresh parsley, loosely chopped
- 2-3ish tablespoons fresh cilantro, loosely chopped
- 1 teaspoon lemon juice
- a healthy glug of olive oil
- 1 teaspoon coriander
- 1 (healthy) teaspoon cumin
- 1/2 (or more) teaspoon dried red pepper flakes
- 2 tablespoons flour
- 1 teaspoon baking powder
- Salt and pepper to taste
- Next time I am thinking of adding in a dash of chili powder or paprika (or both)
- Preheat oven to 375 degrees. Line a baking sheet with nonstick foil.
- Drain and rinse the garbanzo beans.
- In the bowl of your food processor, add the garbanzo beans and the rest of the ingredients.
- Pulse until your desired consistency.
- Form into small balls or patties. I found that scooping and plopping with a teaspoon worked just fine and kept my hands clean. (See my tangent on this topic here.)
- Bake for 15 minutes or so until the bottom is browned, then flip and cook for another 15 minutes or so until your desired crispiness.
- Serve with the Egyptian Red Lentil Soup.