By Amy Mihaly / January 28, 2019
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GAPS Legal Egyptian Lentil Soup
Are you getting bored with the same old flavor profile? It’s easy to do, no matter what dietary guidelines you are following. Well, here is a soup to get you out of our rut!
This delicious soup is legal on Full GAPS, and have been a hit with every single one of the many people I have served it too. This is not a leftover that gets forgotten in the fridge… it has disappeared much sooner than you want it to be gone! I hope you enjoy this Egyptian lentil soup!
Egyptian Lentil Soup
Ingredients
5 cups Meat Stock
1 cup Dried Red Lentils, Sprouted
2 cups Chopped Onions (about 1 medium onion)
2 cups Chopped Cauliflower, about half a small cauliflower
8 garlic cloves, peeled and left whole
2 tablespoons Olive Oil or Other Fat
2 tsp Ground Cumin
1/2 tsp Turmeric
1 tsp Salt
1/3 cup Chopped Fresh Cilantro or 1 tsp Dried Cilantro
3 tablespoons Fresh Lemon Juice
Sour Cream (optional)
Avocado (optional)
Directions
To sprout the red lentils, soak lentils overnight in filtered water. In the morning, rinse them with filtered water. Leave them drained with a mesh lid over the jar. Rinse every 12 hours until little tails grow, between 2 and 5 days. When they are dry, dehydrate them and store them in a jar until ready to use.
Add the lentils to the pot. After about 10-15 minutes, add cauliflower and cook for about ten minutes.
Roughly chop the cauliflower and onion.
Peel and crush garlic cloves. Add onions and garlic to pot.
Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
Take pot from stove burner and set aside for at least five minutes.
In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
Add in the cumin, turmeric, and salt. Cook and stir constantly for 2-3 minutes or until the cumin has released its fragrance. Be careful not to scorch the spices.
Set spice mixture aside for 1 minute to cool.
Stir spice mixture into the lentil mixture. Add cilantro. Stir to combine.
You can puree the soup in batches in a blender or use an immersion blender. Blend to desired texture. I like to leave it a bit chunky.
Add in lemon juice, stir to combine.
Don’t skip this step! The lemon really makes the soup, and if it is tasting blah and boring, you need more lemon (and probably a little more salt).
Serve with a dollop of sour cream and slices of avocado. And, as always, I recommend that everyone add additional salt as needed to taste.
Note:
To make this soup go further, you can add a potato. This makes the recipe not GAPS legal and you’ll also need to add a little bit of extra stock.
Egyptian Lentil Soup
Are you getting bored with the same old flavor profile? It's easy to do, no matter what dietary guidelines you are following. Well, here is a soup to get you out of our rut!
This delicious soup is legal on Full GAPS, and have been a hit with every single one of the many people I have served it too. This is not a leftover that gets forgotten in the fridge... it has disappeared much sooner than you want it to be gone! I hope you enjoy this Egyptian lentil soup!
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Ingredients
- 5 cups Meat Stock
- 1 cup Dried Red Lentils Sprouted
- 2 cups Chopped Onions about 1 medium onion
- 2 cups Chopped Cauliflower about half a small cauliflower
- 8 garlic cloves peeled and left whole
- 2 tbsp Olive Oil or Other Fat
- 2 tsp Ground Cumin
- 1/2 tsp Turmeric
- 1 tsp Salt
- 1/3 cup Chopped Fresh Cilantro or 1 tsp Dried Cilantro
- 3 tbsp Fresh Lemon Juice
- Sour Cream optional
- Avocado optional
Instructions
To sprout the red lentils, soak lentils overnight in filtered water. In the morning, rinse them with filtered water. Leave them drained with a mesh lid over the jar. Rinse every 12 hours until little tails grow, between 2 and 5 days. When they are dry, dehydrate them and store them in a jar until ready to use.
Add the lentils to the pot. After about 10-15 minutes, add cauliflower and cook for about ten minutes.
Roughly chop the cauliflower and onion.
Peel and crush garlic cloves. Add onions and garlic to pot.
Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
Take pot from stove burner and set aside for at least five minutes.
In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
Add in the cumin, turmeric, and salt. Cook and stir constantly for 2-3 minutes or until the cumin has released its fragrance. Be careful not to scorch the spices.
Set spice mixture aside for 1 minute to cool.
Stir spice mixture into the lentil mixture. Add cilantro. Stir to combine.
You can puree the soup in batches in a blender or use an immersion blender. Blend to desired texture. I like to leave it a bit chunky.
Add in lemon juice, stir to combine. Don't skip this step! The lemon really makes the soup, and if it is tasting blah and boring, you need more lemon (and probably a little more salt).
Serve with a dollop of sour cream and slices of avocado. And, as always, I recommend that everyone add additional salt as needed to taste.
Note:
To make this soup go further, you can add a potato. This makes the recipe not GAPS legal and you’ll also need to add a little bit of extra stock.
