Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups red (yellow-orange colored) lentils
- 7 cups water
- 1 large onion chopped
- 4 cloves of garlic, sliced or minced
- ½ large carrot, shredded
- 1 tablespoon flour
- ¼ cup olive oil or butter
- Salt & Pepper to taste
- ½ teaspoon cumin
- Juice of one lemon
Directions
Place washed and picked over lentils, carrots and chopped onions in water and simmer covered for one hour.
Mix oil, flour, salt and spices in a bowl. Add ¼ cup soup to mixture and stir well.
Pour the mixture into the soup and let simmer until the lentils are well cooked and the soup is creamy.
Add lemon juice and simmer 5 more minutes. If desired, garnish with lemon slices.
Category:Egyptian Recipes
Category:Egyptian Soups