Recipe: Appetizing Egyptian creamy lentil soup with angel hair

Egyptian creamy lentil soup with angel hair. A creamy bowl of lentil soup - made with cumin, cilantro and potato to thicken it is the perfect way to warm up on a cold November night. As an adult, I'm no longer picky and I love lentils every which way, but I still find a bowl of this creamy pureed soup comforting, especially on a cold night. I mean, lentil soup just honestly isn't my thing.

This is a good and healthy take-to-work lunch. Stir spice mixture into the lentil mixture; add cilantro, stir to combine. You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to. You can have Egyptian creamy lentil soup with angel hair using 13 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Egyptian creamy lentil soup with angel hair

1. Prepare 1 cup of red lentils.
2. Prepare 1 of zucchini.
3. Prepare 1 of big or 8 baby carrots.
4. Prepare 1 of tomato.
5. Prepare 2 of onions chopped -divided.
6. It's 1/4 packages of angel hair.
7. Prepare 2 tsp of salt.
8. You need 1 tsp of black pepper.
9. It's 2 tsp of cumin.
10. You need 2 tsp of ground corriander.
11. It's 1 of water.
12. It's 3/4 cup of milk.
13. Prepare 2 tbsp of veg. oil.

Koshary is the satisfying Egyptian Lentil Pasta Rice street food that feeds your soul. Hey guys, today we're sharing a spicy little recipe widely considered to be the national dish of Egypt… so you can probably imagine our surprise when we discovered it in Japan. This Easy Creamy Lentil Soup is all about comfort. It's full of veggies, VEGAN, and yet still SUPER filling and tasty.

Egyptian creamy lentil soup with angel hair step by step

1. rinse the lentils well. 4 or 5 times. Add to a large pot. 4 or 5 quart pot is good..
2. peel the skin of the zucchini by running a sharp knife on the skin just enough to remove the skin. cut head off and cut zucchini into 4 peices. Add to pot with lentils..
3. add 8 baby carrots to pot with lentils.
4. add 1 chopped onion and tomato to lentils.
5. add enough water to cover everything in pot, you can add a little over a half an inch above everything..
6. set the pot to medium heat and stir once it boils. leave for about 20 minutes until carrots get soft..
7. uncover pot and leave to cool for 10 minutes. after cooled pour everything in blender and puree..
8. meanwhile wash pot, dry and put 1 tablespoon oil to fry the other chopped onion. stir fry until golden. remove from pot and set aside.
9. add another tablespoon of oil to the same pot, and add angel hair. stir fry until light brown.be ready with the pureed lentils because angel hair darkens fast. once most angel hair is light brown pour lentils into angel hair..
10. add fried onion and spices. Add milk and stir.
11. leave the stove on low and stir every 4 minutes until angel hair is cooked (soft). this will take about 15 to 20 minutes. If soup gets thick add water..
12. enjoy hot with a spoon or dip pita bread into it..
13. as the soup cools it thickens. just heat and add water to thin again..

Coincidentally, the day that I cooked This soup can be eaten chunky style as seen in the photo above. OR, you can puree it like I did. The pureeing is what causes the soup to look…not. Be the first to rate & review! Use red, yellow or even brown lentils to make this iconic and super-simple Middle Eastern soup.

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