Its Winter Lentil Soup Egyptian Shorbaat Aads Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over the vegetables and stir until fragrant.
• Pour in stock, water, and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
• Bake in the preheated oven until toasted, about 8 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
• Divide soup among bowls and scatter a handful of pita chips over each. Cut the second lemon into wedges and serve alongside.

Steps:

• Put 1 ½ cups of orange lentils in pot. Add approximately 4 cups of water, bring to a boil and skim out "white foam" as you see it. Cover and turn heat to low. Turn off when lentils are tender, if there is water still don't worry about it, its better this way.
• In a large stock pot, add a few pats of butter and oil.
• Add chopped onion, garlic, red bell pepper and garlic, sauté until soft and a bit brown, not too much.
• Add in shredded carrots and stir around for 5 minutes.
• Add two tablespoons of tomato paste, stir until all coated. You should have like a mushy ball, don't worry this is right.
• Your lentils have cooled, add to blender, add in sautéed onion garlic mixture on top.
• Add a bit of water, like 1 cup and puree.
• Add the pureed soup back into same pot where you sautéed the onions.
• Add salt, pepper to taste.
• Add chicken bouillon cube.
• Add a dash of turmeric, 2 tablespoons of cumin, and a dash of paprika.
• Bring to a boil, then turn to real low and simmer 30-45 minutes.
• If consistency is too thick, add water or chicken stock.
• The last step is to stir in one tablespoon of heavy cream before serving.
• FOR GARNISH:.
• Rip the two white pitas into bite size pieces.
• Heat oil in wok, deep fry the pita pieces and drain.
• Sprinkle with salt and cumin.
• Spoon soup in to serving dishes, you may drizzle a touch, very, very little heavy cream and a pat of fresh butter and a few slices of sautéed red bell pepper if you're using for presentation then add pita chips to warm soup on top.
• Arrange extra pita chips around each soup bowl on plate for presentation. ENJOY!
• *** You can make this the same way, by adding meat. Take a thin sliced steak with bone, brown in butter until cooked. De-bone the steak. Chop meat into tiny, tiny pieces, add to soup after you pureed and put into pot. Add the bone to the soup to cook in the flavor and remove bone before serving. If using this method, you may want to cook soup a bit longer to get meatier flavor, instead of 30-45 minutes, put on real low for one hour , 30 minutes. ***.

Steps:

• In a large pot or pressure cooker, saute chopped onions in vegetable oil until soft.
• Rinse dried lentils several times.
• Add lentils, water, salt and pepper to the pot.
• Bring to boil and simmer for an hour or more until lentils turn yellow in color and are soft and dissolving in broth.
• If using a pressure cooker, cook for 15 minutes after pressure has risen. Release pressure before removing lid.
• Whisk lentils to make a smooth soup, or stir to blend for a more textured soup.

Steps:

• Wash and drain lentils.
• In a large pot, combine all ingredients.
• Bring to a boil, then let simmer on medium/low for about 35 minutes.
• Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
• Serve in with lemon wedges, on side.
• Enjoy!

Steps:

• Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
• Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
• Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Steps:

• Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
• Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

Steps:

• Place lentils in a large bowl. Add 2 1/2 cups water; let soak for 12 hours.
• Melt 6 tablespoons butter in a large Dutch oven over medium heat. Add carrots, onion, celeriac, leeks, and celery. Cook, stirring, until vegetables have softened and onions are translucent, 2 to 3 minutes.
• Drain and rinse lentils; add to Dutch oven. Cook, stirring to combine, 2 to 3 minutes. Place thyme, garlic, and peppercorns in a piece of cheesecloth; tie with kitchen twine to enclose. Add to skillet along with chicken stock. Place a parchment paper round over liquid and cook for 10 minutes. Season with salt and continue cooking until lentils are tender, about 5 minutes more.
• Transfer 1/3 of the soup mixture to the jar of a blender; blend until smooth, adding chicken stock, if necessary. Transfer blended soup back into Dutch-oven with remaining soup; stir to combine. Add spinach leaves, remaining 2 tablespoons butter, and drizzle with olive oil. Keep warm.
• Fill a large pot with water and add vinegar; bring to a boil over medium-high heat. Gently crack eggs into pot, one at a time, and reduce heat to medium. Cook eggs for 3 minutes; using a slotted spoon, transfer cooked eggs to a paper towel-lined plate.
• Serve soup immediately topped with a poached egg.