Egyptian Lentil Soup

This is a very light soup that tastes delicious and wholesome. It’s also very easy to cook which makes it my favourite. The chicken stock and the red lentils are a good source of protein. However, if you want to keep it entirely vegetarian, feel free to add vegetable stock instead, although naturally the taste would alter a little. If you are like me, and are making the stock at home, you shall fry the shredded chicken pieces in a little butter with salt and pepper and add it to the soup too. And if you like one pot meals, you may even add veggies of your choice to make the soup more wholesome. Left to itself, it is a light, nutritious and tasty soup, that can be your breakfast or evening snack, or become a wonderful start to a more elaborate meal to follow.

 

Ingredients:

  • Masoor dal (red lentils)
  • Chicken stock
  • Turmeric powder
  • Green chillies
  • Black pepper (whole)
  • Onions (chopped)
  • Oil
  • Salt

 

Preparation:

  • Wash the dal well
  • Boil the dal with chicken stock (you can use leftover broth from boiling chicken or use store-bought stock)
  • Sprinkle salt and a dash of turmeric powder while boiling
  • When the dal is well-boiled, mash it well
  • Heat oil in a pan and temper with green chillies and whole pepper
  • Fry onions lightly
  • Now add the mashed dal
  • Bring to a boil
  • Check seasoning and turn off the flame
  • This should have a soupy consistency and not be thick