Description
Again, the recipe is from the book Rose Elliot's "The bean book". Cumin, aka Zira. My family love him, so this soup was cooked one of the first (when I started this book, which became a desktop. In the literal sense). The soup came out of Egypt, where is known as "Shurt Ads". Fragrant, spicy soup. The author points out the number of servings of 4-6. After the first time I understood why such a spread: 4 servings "with the addition"...
Ingredients
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Lentils
225 g
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Water
1.3 l
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Onion
1 piece
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Tomato
1 piece
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Garlic
2 tooth
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Butter
25 g
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Cumin
2 tsp
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Salt
-
Black pepper
Cooking
Prepared lentils add to the pot with the broth (water), half of onion, tomato and garlic. I was cooking for 2 servings. Bring to boil and then cook for about half an hour in low heat. During this time, prepare the garnish: finely chopped onion fry until Golden using half the oil. The author in most recipes specifies "butter", but the book in 1979... Cook vegetable refined. Sometimes in a bowl - unrefined.
Finished soup, chop in a blender. Season with salt, black pepper, ground cumin and remaining oil.
Fried onions to put on top of soup (to swim)
To prepare this soup, I needed these products. Cumin ground in a mortar into powder. Cooked with different varieties of lentils, but the orange is preparing to stab faster than others. Dominates the taste and aroma of cumin, garlic and fried onions, so soup Pardini - blasphemy (delicate nutty flavor and aroma will be completely muted).
And infinite gratitude to the friend who gave me the book
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