Recipe: Egyptian Lentil Soup (Shawrbat 'Adas Misriya, with Bahraini variation)

EGYPTIAN LENTIL SOUP (SHAWRBAT 'ADAS MISRIYA)

5 cups vegetable stock
1 cup split brown lentils, washed and drained
2 large onions, chopped, divided use
2 medium tomatoes, finely chopped
4 cloves garlic, crushed
4 tablespoons butter, divided use
2 teaspoons ground cumin
Salt and freshly ground pepper to taste
4 teaspoons lemon juice

Place vegetable stock in a saucepan and bring to boil. Add lentils, two-thirds of the onions, tomatoes, and garlic, and bring again to boil. Reduce heat and simmer until lentils become tender, adding more water if necessary.

While lentils are cooking, melt 2 tablespoons of butter in a frying pan and saute remaining onions over medium heat, stirring frequently until they turn golden brown. Set aside.

Puree lentil mixture in a blender, then return to saucepan and reheat, stirring constantly. Stir in cumin, salt, pepper, lemon juice, and remaining 2 tablespoons of butter.

Place soup into soup bowls and top with reserved fried onions.

Serves 6.

VARIATION:

FOR A BAHRAINI VERSION:
Omit the fried onion garnish and do not puree the lentils. Add 1/4 cup broken vermicelli, 1/2 teaspoon ground coriander, and a pinch of cayenne toward the end of the cooking time and more water if necessary. Cook until the noodles are done.

Makes 6 servings
Source: Classic Vegetarian Cooking from the Middle East and North Africa by Habeeb Salloum