Recipe: Yummy Egyptian Red Lentil Chicken soup

Egyptian Red Lentil Chicken soup. This soup is considered to be a tradition for breaking the Ramadan fast in Egypt and is a traditional Middle Eastern peace recipe. I got this from a Middle Eastern living blog and decided to share it since I was looking for red lentil recipes. Red lentils can be found in Indian and Middle Eastern grocery stores.

Next, add the red lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves. This Egyptian Red Lentil Soup is packed with so many amazing flavors - naturally vegan and gluten free. Made with an authentic spice mix. You can cook Egyptian Red Lentil Chicken soup using 13 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Egyptian Red Lentil Chicken soup

Prepare 1 large of bag of red lentils..
It's 2 of yellow onions. peeled and chopped finely..
You need 8 large of potatoes, peeled and finely cubed into small pieces..
You need 1 medium of size package of halal chicken drumsticks..
Prepare 1 of water.
You need 1 of chicken broth.
You need 1 of salt.
You need 1 of black pepper.
It's 1 of cilantro, finely chopped.
Prepare 1 of ground cumin.
You need 1 of minced garlic.
It's 1 of paprika.
Prepare 1 of olive oil.

Friends I'm all about big plates of soups, like this Buffalo Cauliflower Soup or my Moroccan Chickpea Lentil Soup (Harira). Take off the lid, turn up the heat to medium and cook, stirring often, until dark, crisp and caramelised. In a large pot, melt the butter. Add the cumin, coriander and chile powder and cook.

Egyptian Red Lentil Chicken soup step by step

This recipe is not complicated, add the spices to your own preferences. Rinse the halal chicken drumsticks and set aside in a cold place until needed. In a deep pot, pour a few drops of olive oil into the bottom and place the onions to saute. It should only take a few minutes. Add the water, again as much or as little as you'd like. Add the chicken and broth and the rest of the spices and herbs. Add the lentils last..

You can puree the soup in batches in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky). Add in lemon juice & coriander, stir to combine. Take pot from stove burner and set aside. In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking. A yummy soup that uses my favorite lentils.