Egyptian Yellow Lentil Soup with Crispy Croutons

Ingredients

• Split yellow lentils, rinsed1.5 cups yellow lentils
• Fresh vegetables (carrots, tomatoes, onion, garlic)2 carrots, 1 tomato, 1 onion, 4 garlic cloves
• Pure water or chicken broth5-6 cups liquid
• Toasted vermicelli (Sha'reya)1/2 cup vermicelli browned in ghee
• Egyptian baladi ghee2 tablespoons
• Lentil spices (cumin, black pepper, salt, turmeric)1 tbsp ground cumin, salt, pepper, pinch of turmeric
• Toasted Egyptian baladi flatbread croutons2 loaves, diced and toasted

Allergens (inferred from ingredient names): cereals_gluten, milk

Nutrition per serving (modelled estimate, not measured): kcal 330, protein 16, fat 8, carbs 50, fiber 10, sugar 4

Original steps

1. Combine rinsed lentils, carrots, tomatoes, onion, and garlic in a pot with broth or water. Boil until lentils and carrots are completely soft.
2. Blend soup until silky smooth using an immersion blender or countertop blender. Return to pot.
3. In a small pan, brown vermicelli in ghee until golden, then pour into simmering soup.
4. Add cumin, salt, black pepper, and turmeric. Simmer on low heat for 7-10 minutes until vermicelli is cooked.
5. Sauté minced garlic in ghee with dry coriander, pour over soup with a sizzle.
6. Serve in deep bowls accompanied by crispy toasted baladi bread croutons and fresh lemon wedges.