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Egypt   -   Lentil Soup From Egypt   adapted from Memories of a Lost Egypt by Collette Rossant

  • 1 Large Onion -- Chopped
  • 1 Pound Lentils
  • 1 Medium Bay Leaf
  • 8 Cups Chicken Stock
  • 1/2 Teaspoon Clove
  • 2 Cloves Garlic -- Chopped
  • 1 Teaspoon Thyme -- Chopped
  • 2 Teaspoons Butter
  • 2 Teaspoons Mint -- Chopped
  • Salt And Pepper -- To Taste
Directions Combine onion, cloves, lentils, bay leaf, stock, salt and pepper. Bring to a boil and simmer for 30 minutes. Add garlic, thyme and butter. Simmer for 10 minutes. Stir in mint and serve.
Serves 4
Time to Make 0:00

Printer version   3 Votes - Yum: 4.33333, Easiness: 3.66667, Speed: 4.33333, Overall: 4.11111 Rate this recipe

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