Egyptian · beginner
Egyptian Red Lentil Soup With Garlic Coriander Tasha
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 TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Rinse the red lentils under cold water until the water runs clear.
- 02
In a medium pot, combine red lentils, diced carrot, chopped tomato, ground cumin, and vegetable broth.
- 03
Bring to a boil over medium-high heat, then lower heat to simmer covered for 20 minutes until lentils and carrots are soft.
- 04
Puree the soup with an immersion blender until completely smooth and creamy, then season with salt and pepper to taste.
- 05
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.
- 06
Pour the hot sizzling garlic oil mixture directly over the puréed soup and stir lightly before serving hot with lemon wedges.
A LITTLE KITCHEN KNOW-HOW
Tasha Tempering
Sizzling minced garlic and ground coriander in warm oil right before pouring over warm dishes to unlock essential oils and aromatic fragrance.
Notes from the kitchen
- 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.
