Egyptian noodle soup

This Egyptian lentil soup from Fatimah Omran is rich in flavour and nutrients and the addition of garlic-tossed noodles at the end makes for a very fulfilling complete meal.

Egyptian noodle soup. Credit: Fatimah Omran

• serves

  6

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 2 cups dried red lentils
• 2 small carrots, thickly chopped
• 1 large tomato, roughly chopped
• 1 small potato, chopped
• 7 cups (1750 ml) chicken stock
• Salt and pepper
• ¼ tsp turmeric
• 1 tsp ground cumin
• 1 tbsp butter
• ½ cup vermicelli noodles, crushed
• 5 garlic cloves, crushed
• Fried pita bread pieces and lemon wedges, to serve

Instructions

1. In a medium pot, combine lentils, carrot, tomato, potato and chicken stock and bring to a simmer over medium high heat. Reduce heat to low and cover with a lid. Cook for 25min or until vegetables are soft and lentils have expanded.
2. Blend with a stick blender until smooth and creamy. Season with salt, pepper, turmeric and cumin.
3. In a separate small frypan, melt butter and add crushed vermicelli noodles. Mix continuously until light golden. Add the garlic and mix for another 30 seconds then pour the noodle butter mix straight in to the pot of soup.
4. Stir and adjust salt to your taste. Serve with crunchy fried pita bread and lemon.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.