Egyptian Lentil Soup
2 cups ads majroosh, (dried, hulled split, red lentils), or other dried
2 quarts chicken stock, fresh or can
1 medium onion, peeled and quartered
1 medium tomato, quartered
2 teaspoons garlic, coarsely chopped
4 Tablespoons butter
1 Tablespoon onion, finely chopped
2 teaspoons ground cumin
1 teaspoon salt
black pepper, freshly ground
lemon, cut into 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 the stock to a boil over high
heat. Add the lentils, onion, tomato and garlic, reduce the heat to low,
and simmer partially covered for 45 minutes, or until the lentils are
Meanwhile, in a small skillet, melt 1 tablespoon of the butter over moderate
heat. When the foam begins to subside, add the chopped onions and, stirring
frequently, cook for 10 minutes, or until they are soft and deeply browned.
Set aside off the heat.
Puree the soup through a food mill or pour the entire contents of the
saucepan into a sieve set over a deep bowl and force the ingredients through
with the back of a large spoon, pressing down hard on the vegetables before
discarding the pulp. Return the soup to the saucepan and, stirring constantly,
cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin,
salt and pepper, and taste for seasoning. Just before serving, stir in
3 tablespoons of butter.
To serve, ladle the soup into a heated tureen, sprinkle lightly
with the reserved browned onions and serve the lemon wedges separately.