Читать книгу An unusual recipes of the Cleopatra’ time. Book series «Gods of nutrition and cooking» - Yevgeniya Sikhimbayeva - Страница 5

Ingredients:

– 1 cup red lentils

– 4 cups vegetable broth

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 tablespoons olive oil

– 4 carrots, peeled and chopped

– 1 teaspoon cumin

– 1/2 teaspoon coriander

– 1/2 teaspoon cinnamon

– 1/2 teaspoon turmeric

– 1/4 teaspoon cayenne pepper

– Salt and pepper to taste

– 1/4 cup chopped fresh parsley

Instructions:

1. Rinse the lentils in cold water and drain.

2. In a large pot, heat the olive oil over medium heat.

3. Add the onion and garlic and sauté until softened.

4. Add the carrots and spices and cook for another 5 minutes.

5. Add the lentils and vegetable broth and bring to a boil.

6. Reduce the heat to low and let the soup simmer for 30—40 minutes, or until the lentils and carrots are tender.

7. Use an immersion blender to puree the soup until smooth.

8. Season with salt and pepper to taste.

9. Serve the soup hot, garnished with chopped fresh parsley.

This recipe is an unusual take on traditional Egyptian food, as it incorporates flavors like cumin, coriander, and cinnamon into a soup made with lentils and carrots. Lentils were a common ingredient in ancient Egyptian cuisine, and this soup would have been a nutritious and filling meal for the people of Cleopatra’s time. The addition of spices like turmeric and cayenne pepper would have added a depth of flavor and warmth to the dish.