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Lentil Soup With Feta cheese


- 5 tbsp. olive oil
- 1 medium onion, finely chopped
- 2garlic cloves, peeled and minced
- 1 cup whole Egyptian lentils (saabat masoor)  
- 6 cups water
- 1 tsp. salt
- 1 tsp. chili powder, optional
- 1\2 level tsp. black pepper
- 2 tbsp. fresh coriander leaves
- 1 cup feta cheese, crumbled
- lemon juice


1. Heat oil in a large heavy based saucepan over medium heat. Add onions and garlic, stirring occasionally, sauté onion, until soft, about 5 minutes.
2. Add lentils, water, salt, pepper and chili powder, if using. Bring to a boil, reduce heat to low, covered and cook, until lentils are tender, about 30-35 minutes. Add more water if the soup is thick. Add coriander, stir and cook uncovered for 1-2 minutes.
4. Ladle soup into the bowls, Sprinkle good amount of feta cheese and serve immediately with lemon juice, guests can add lemon juice according to their taste.
Makes 6 servings.