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Egyptian Red Lentil Soup With Garlic Coriander Tasha

Name: Egyptian Red Lentil Soup With Garlic Coriander Tasha
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1.5 cup Red lentils, rinsed clean; 4 cup Halal vegetable broth; 1 medium Carrot, diced; 1 medium Tomato, chopped; 2 tbsp Olive oil; 4 clove Garlic, minced; 1 tsp Ground coriander; 1 tsp Ground cumin

A velvety red lentil soup infused with carrots and cumin, finished with a classic Egyptian sizzling garlic and coriander oil drizzle known as tasha.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Egyptian Red Lentil Soup With Garlic Coriander Tasha

AI illustration

Technique to learn

Tasha Tempering

Sizzling minced garlic and ground coriander in warm oil right before pouring over warm dishes to unlock essential oils and aromatic fragrance.

Instructions

Step 1: Rinse the red lentils under cold water until the water runs clear.
Step 2: In a medium pot, combine red lentils, diced carrot, chopped tomato, ground cumin, and vegetable broth.
Step 3: Bring to a boil over medium-high heat, then lower heat to simmer covered for 20 minutes until lentils and carrots are soft.

Step 4: Puree the soup with an immersion blender until completely smooth and creamy, then season with salt and pepper to taste.

Step 5: Heat olive oil in a small skillet over medium heat, then add minced garlic and ground coriander, sizzling for 1 to 2 minutes until golden.

Step 6: Pour the hot sizzling garlic oil mixture directly over the puréed soup and stir lightly before serving hot with lemon wedges.

Cooking tips

Do not let the garlic brown too deeply during the tasha sizzle, or it will taste bitter.
Serve with toasted pita bread slices for dipping.
Original home-cooking adaptation inspired by Egyptian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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