Ingredients with Measurements:
- 1 cup red lentils
- 4 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled Baladi cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the lentils in cold water and drain.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and garlic and sauté until translucent.
4. Add the cumin, coriander, paprika, salt, and black pepper and stir for 1 minute.
5. Add the lentils and water and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes or until the lentils are tender.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the crumbled Baladi cheese and chopped parsley.
9. Heat the soup over low heat until the cheese is melted and the soup is heated through.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 28g
Protein: 13g
Sodium: 600mg
Fiber: 10g
Substitutions for ingredients:
- Red lentils can be substituted with green lentils.
- Baladi cheese can be substituted with feta cheese.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Top the soup with croutons or toasted bread crumbs for added texture.
Tips and tricks:
- Rinse the lentils before cooking to remove any dirt or debris.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley, croutons, or toasted bread crumbs.
Pairings:
Crusty bread and a side salad.
Suggested side dishes:
Side salad with mixed greens, tomatoes, and cucumbers.
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the lentils until they are tender to avoid any digestive issues.
Food history:
Baladi cheese is a type of Egyptian cheese made from cow's milk.
Flavor profiles:
The soup has a savory and slightly tangy flavor from the Baladi cheese.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Egyptian