One of my favorite culinary memories from my five and a half years in Egypt was the Lentil Soup lunches at the Khan Khaillili at the end of a successful bead hunt. Or sitting on the terrace of the Old Cataract Hotel in Aswan, looking out onto the Nile, enjoying this amazing soup. When I left Egypt, I craved this soup. Here's what I came up with - not nearly as good as I remember it, but good enough to calm my cravings.
3 cups clear vegetable or chicken stock.
1 cup red lentils*
1 tomato, quartered
1 small onion, quartered
4 cloves garlic, quartered
1 cup water
2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
Fresh lemon wedges
Finely Chopped Cilantro or Parsley
Ghee or Butter melted
* I now use Mung Beans as it is more nutritious and better for blood sugar than Red Lentils.
About This Page
Healthy eating is an important part of holistic self-care. This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness.