Spicy Egyptian Lentil Soup {the Khan} I will admit that it took several nudges from my sister, while visiting her family in Egypt, for me to order a bowl of lentil soup.
I mean, lentil soup just honestly isn’t my thing. Besides, I had already ordered a glass of fresh strawberry juice and some delicious looking shawarma (pretty much what we call gyros where I’m from), with meat sliced right from the rotating spit we sat next to. I really didn’t see the need for any more food. But Cheryl wouldn’t let go of it, saying that lentil soup is a very typical, yet tasty Egyptian soup, and she really thought I would like it.
So I gave in and ordered a bowl. And it was completely not what I had expected. I really didn’t want to share, but I handed the spoon to Blake. So shortly after returning home, I got to work recreating that memorable soup we ate on that sunny Cairo street. Spicy Egyptian Lentil Soup(print recipe) Over medium-high heat, in a large saucepan or small stockpot, heat the oil. Servings: 6 to 8 Source: a farmgirl’s dabbles. Lasagna Soup. Lasagna Soup This Lasagna Soup is truly like lasagna in a bowl.
The flavors are lovely. And the ooey gooey cheesy concoction at the bottom of the bowl is YUM! With spring officially arriving last weekend, this house could pretty much assume that soup would be a rarity for a few months. I’m just not the kind to put a hot pot on the stove during the spring and summer, unless we have some unseasonably cool weather. But just as soon as spring finally decided to peek out, it disappeared. Gone. Nowhere to be found. When we awoke Wednesday morning, it was to the broadcast of yet another winter storm warning. Potato, Corn & Chicken Soup.
Just as things started to warm up around here, another round of cold winter weather set in putting us back at square one. Not a place I really enjoy dealing with again. Time for soup. Soul-warming soup. One of my favorite soups in the world is potato soup (with onion and garlic. Surprise!). But to be honest, anything containing even the slightest hint of potato is favorite in my book. Vincent van Gogh had me in mind when he painted his ‘Potato Eaters’.
Like this potato, corn and chicken soup. Ingredients: 1 chicken breast 1 pound potatoes (starchy) 2 ears of corn 1 large onion 1 large garlic clove 8 cups water 2 chicken bouillon cubes pepper & salt 2 tbsp butter Directions: * This soup is creamy without being really thick and dense. Like I’d really shoot a recipe without onions! Remove the corn from the husk and clean it up under rinsing water making sure you remove all the silk. Peel the potatoes, slice them into tiny cubes and store them in cold water until we’ll use them. Indiafied Potato & Onion Soup. You could have have seen this one coming!
Seriously. Don’t tell me you didn’t expect it! I’ve been on an Indian food binge ever since my Peppery Chicken Curry. It’s all so fragrant and yummy. Having a blast trying several recipes from the Pure India book, tweaking them and giving them my own twist. I’m probably breaking some sort of unwritten “don’t mess with The food” kind of rule (#786), but it was sensational. Ingredients: 2 large potatoes 1 medium onion 2 garlic cloves 1 inch piece of ginger 4 1/2 cup water 2 chicken bouillon cubes 1 tsp ground cumin 1 tsp turmeric 1/2 tsp cinnamon 2 tbsp water 2 tbsp oil pepper Directions: This is it, folks.
Just chop it in stead. Grate the fresh ginger. Grate or finely mince the garlic. Combine the cumin, turmeric and cinnamon in a bowl and add 2 tbsp water. Peel the potatoes and cut them in small pieces. Heat 2 tbsp oil. Sautee the onion for about 2 minutes, then add the garlic & ginger. Add the spices, stir and cook for a minute.