Lentils Soups


Lentils

There are two types of lentils:
1) Brown lentils, called 'ads bi-gibba, or lentils with a cloak.
Brown lentils are stewed, made into soup, sauteed, and served as salad.

2) Split lentils, called 'ads asfar, or yellow lentils.
Split lentils are made into stew or soup.

There are two main types of brown lentils, local (Egyptian) and imported.
The local lentils are smaller, darker, rounder, have a harder consistency, and take longer to cook.
Both are prepared and cooked in the same manner.

To clean brown lentils, cover with water, rub rinse several times until the water remains clear, then spread out to dry and pick out impurities.

Rinse split lentils several times, preferably in a metal container. Some impurities will float on top, and the small stones will sink to the bottom of container and can be heard scratching the bottom when it is gently rocked.

For non American: In America one cup of rice is not the same size as one cup of water. One cup of water is about 2 cups of rice.


1) 'Ads bi-gibba matbukh - Stewed Brown Lentils

Ingredients

1. 2 cups lentils.
2. 1 small onion.
3. 15-30 garlic cloves.
4. 1/2 teaspoon cumin.
5. 1 tablespoon butter.
6. Salt.
7. Lemon juice as needed.

Procedure

1. Cover the lentils, onion, and half the garlic cloves with twice their amount in water.
2. Boil until tender and very little water remains.
3. Crush the remaining garlic cloves with salt and fry.
4. Toss garlic, butter, and cumin into cooking pot and cook for 5-7 minutes.

Serve soup while it is hot. If you like, add lemon to the soup. Enjoy.


2) 'Kushari - Lentils, rice, and macaroni mixture

This is a very popular dish, enjoyed especially during the no-meat times. Colored hand-drawn carts selling Kushari can be found in many heavily populated residential areas.

Ingredients

1. Cup brown lentils.
2. Cup rice.
3. 1/8 KG macaroni.
4. 2 large chopped onion.
5. 2 tablespoon oil.
6. 2 cups tomato sauce. See way below ( Dimaa Misabbika - Tomato Sauce, Stewed ).
7. Hot chili.
8. Salt.

Procedure

1. Cook lentils in salted water until tender. Strain.
2. Cook rice in salted water until tender. Strain.
3. Cook macaroni, preferably the small, round variety, strain, rinse, and strain again.

4. Place these three ingredients in a cooking pot.
5. Fry onion to a rich brown.
6. Remove the onions onto absorbent paper and strain the oil into lentil mixture.
7. Return the pot to the flame and cook for 8-11 minutes, tossing often to prevent sticking.

Serve by topping each individual plate with tomato sauce and fried onions.
Sprinkle with hot chili.


3) Mujaddara - Brown Lentils Stewed

Ingredients

1. Cup brown lentils.
2. 2 large finely chopped onion.
3. 1/2 cup oil.
4. 1/2 cup rice.
5. Salt.

Procedure

1. Cover lentils with double their measure in water and boil until nearly done.
2. Add rice and salt, stir.
3. Cover and cook for 15 minutes or until both lentils and rice are tender.
4. Fry onion to a rich brown and toss into the lentils with the oil.
5. Stir and simmer for another 5 minutes. Serve hot or cold.
6. The consistency must be soft and porridge-like.


4) 'Ads asfar matbukh - Stewed Split Lentils (1)

Ingredients

1. 2 cups split lentils.
2. 1 chopped onion.
3. 5 garlic cloves.
4. 1/2 teaspoon cumin.
5. 2 table spoons oil.
6. Salt.
7. Hot chili (option).

Procedure

1. Place lentils in pot with chopped onion and garlic and cover with two and half times their measure in water.
2. Cook for 15-20 minutes.
3. Pass through juice extractor, using a coarse screen.
4. Return the flame, adding cumin, oil, salt, and hot chili (optional).
5. Simmer for 5-7 minutes longer.


5) 'Ads asfar matbukh - Stewed Split Lentils (2)

Ingredients

1. 2 cups lentils.
2. 2 onions.
3. 1 ripe tomato.
4. 1 carrot.
5. 1 large zucchini.
6. 2 tablespoons crushed vermicelli.
7. 2 tablespoons oil.
8. 1/2 teaspoon cumin.
9. croutons of local bread.
10. Salt.

Procedure

1. Place lentils in pot with 1 chopped onion, tomato, carrot, and zucchini and cover with two and half times their measure in water.
2. Cook for 20 minutes.
3. Pass through juice extractor, using a coarse screen.
4. Return the flame, adding cumin, salt.
5. When it boils add crushed vermicelli.
6. Simmer for 10 minutes longer.

7. Chop remaining onion very fine and fry to a rich brown.
8. Toss onions and oil into lentils and cook for 7 minutes longer.

Serve with croutons of local bread.


6) 'Ads asfar bi-l-ruzz - Split Lentils with Rice

Ingredients

1. 2 cups lentils.
2. 2 onions.
3. 5 garlic cloves.
4. 1/2 cup rice.
5. 2 tablespoons oil.
6. 1/2 teaspoon cumin.
7. Salt.

Procedure

1. Place lentils in pot with garlic and one chopped onion, and cover with two and half times their measure in water.
2. Cook for 20 minutes.
3. Pass through juice extractor, using a coarse screen.
4. Return the flame, adding rice, cumin, and salt.
5. Cook over a slow flame.

6. Chop remaining onion very fine and fry to a rich brown.
7. Strain oil into lentils and spread fried onions to cool on absorbent paper.
8. Stir the lentils, pour in serving dish, and decorate with fried onion.


Dimaa Misabbika - Tomato Sauce, Stewed

Ingredients

1. 2 cups tomato juice
2. 1-2 onions, chopped very finely
3. 5-7 garlic cloves, crushed
4. 1 teaspoon vinegar
5. cooking oil
6. salt and pepper

Procedure

1. Saute onions until soft.
2. Add garlic and fry to a pale brown.
3. Add tomato juice and simmer for 15-20 minutes, until sauce is cooked and becomes dark.
4. Add vinegar and seasoning and cook for 2-3 minutes longer.

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