Egyptian Chowder

---

Cooking time: 20 minutes
Preparation time: 10 minutes

Makes: 5 - 6 serving

Ingredients

• 1                large red onion, chopped
• 4                cloves garlic, crushed
• 1 T.            olive oil
• 2 cups       frozen sweet corn
• 14 oz.       can of light coconut milk
• 1 cup         red lentils
• 1                bouillon cube
• 4 cups       water
• 2 t.             turmeric powder
• 2 t.             curry powder
• 1 t.             chili powder
• 6 oz.          plain Greek yogurt

Directions

1. Heat olive oil in a soup pot and fry onion and garlic 5 minutes, stir frequently.
2. Add corn, lentils, water, coconut milk and bouillon.
3. Add turmeric, curry and chili powders and heat to boil.
4. Simmer 20 minutes, covered. Uncover and let cool 15 minutes.
5. Using an immersion blender, puree the cooled soup.
6. Serve topped with Greek yogurt.

Based on a recipe from the Internet. Modeled after a great soup served in a Cairo hotel.

 

Up a Level

Return to Home Page