Ingredients with Measurements:
- 1 cup brown lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup water
- 1 cup uncooked kohsarii pasta
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 lemon, cut into wedges
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Rinse the lentils and pick out any debris. Set aside.
2. In a large pot, sauté the onion and garlic over medium heat until softened.
3. Add the cumin, coriander, turmeric, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes, vegetable broth, water, and lentils. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender.
5. Add the kohsarii pasta and cook for an additional 10-12 minutes until the pasta is cooked through.
6. Stir in the chopped parsley and cilantro.
7. Serve hot with a lemon wedge on the side.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 2g
Carbohydrates: 62g
Protein: 16g
Fiber: 16g
Substitutions for ingredients:
- Brown lentils can be substituted with green or red lentils.
- Vegetable broth can be substituted with chicken or beef broth.
- Kohsarii pasta can be substituted with any small pasta shape.
Variations:
- Add diced carrots, celery, or bell peppers for extra vegetables.
- Use different spices such as curry powder or chili powder for a different flavor profile.
- Add cooked chicken or beef for extra protein.
Tips and Tricks:
- Rinse the lentils before cooking to remove any debris.
- Add more water or broth if the soup becomes too thick.
- Adjust the seasoning to your taste.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley, cilantro, or mint.
Pairings:
Serve with crusty bread or a side salad.
Suggested Side Dishes:
- Roasted vegetables
- Quinoa salad
- Garlic bread
Troubleshooting Advice:
- If the lentils are not tender after 25 minutes, continue to simmer until they are.
- If the soup is too thick, add more water or broth.
Food Safety Advice:
- Make sure to rinse the lentils before cooking.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Kohsarii is a traditional Egyptian dish made with rice, lentils, and pasta. Lentil soup is a staple in many cultures around the world.
Flavor Profiles:
This soup is savory and slightly spicy with a hint of tanginess from the lemon.
Serving Suggestions:
Serve hot with a lemon wedge on the side.
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Region: Persian