In order to simplify my life during this busy holiday season, once a week I'll be re-posting some things that newer Polliwog readers probably haven't seen. This recipe will take your taste buds on a little vacation.
This post originally ran on 11 February 2011.
On Monday, I posted a book you can read with your children or students to teach them a bit about modern Egypt. Today... a recipe! Once upon a time this was practically a staple in our house, but for some reason I stopped making it. With Egypt in the news, I was inspired to make it again. It's perfect for the cold winter nights we've been having here. Both of my kids devoured it.
Yield: 4 servings
2 Tbsp minced onion
2 Tbsp butter
1 cup dried red lentils (Usually available in Natural or International food sections of the grocery store. In a pinch, I've used green lentils).
4 cups chicken stock (vegetarians, substitute veggie stock)
1 medium onion, chopped
1 large tomato, chopped *
2 large cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp salt*
4 lemon wedges
*In the dead of winter when good, fresh tomatoes are unavailable, I double the recipe and use one 15 1/2 oz can of chopped tomatoes. Leave out the salt if you use canned tomatoes.
- Rinse and sort lentils. (This is a great job for kids).
- Bring chicken stock to a boil in a large, heavy saucepan. Add lentils, 1 chopped onion, tomato and garlic. Reduce heat.
- Simmer, partially covered, for 45 minutes or until lentils are tender.
- Meanwhile, saute 2 tablespoons minced onion in one tablespoon butter. Set aside.
- Puree soup in a blender or food processor and return to the pot. (This may take several batches, or use a stick blender right in the pot).
- Stir in cumin and salt. Simmer for a few minutes. Stir in 1 tablespoon of butter.
- Ladle into bowls. Top with reserved sauteed onion. Serve with lemon wedges. (The lemon brightens the flavors).
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